I like purple vegetable because of its colour and its health benefit. We all suppose to eat a variety of fruit and vegetables with different colours everyday. I am comfortable with some green, orange, red and yellow food such as Chinese vegetables, broccoli, green salad, carrot, pumpkin, sweet potato, corn, tomato and capsicum that we have all the time. For the purple vegetable, I like to juice with purple carrot and beetroot, there are many ways to cook with eggplant and I work out the best way for purple cabbage is to make into coleslaw. It really doesn't taste too much different than the other cabbage but it gives you a brighter colour of a dish!
Have you got any idea how to cook the purple or green cauliflower?
1/2 head of a small purple cabbage
2 tablespoons or more Japanese mayonnaise
- Shred the cabbage and soak it into some ice cold water to enhance crispiness. Drain.
- Cut apple and carrot into fine strips and cut onion into fine small pieces.
- Mix all the cabbage, apple, carrot and onion in a large bowl, the add the low-fat mayonnaise and Japanese mayonnaise. Toss through. Add a bit more Japanese mayonnaise to enrich the creamy taste if needed. (I try to make it a low-fat salad, you can use normal mayonnaise if you wish. Japanese mayonnaise is not low-fat so I only use a little)