Celebrating Purple


Purple abounds on my table this week.  I hadn’t planned it as such, but my lunchtime salad is dark, deep, and gloriously purple, thanks to purple/red cabbage & tart dried cranberries and my evening plate also glows violet featuring purple kale & red onions, mixed with black rice and roasted sweet potatoes.  There must be some part of me craving the vibrancy, antioxidants, and power of purple, and I am glad I’ve listened to those yearnings.

The cool crunch of the shredded cabbage is nicely offset by the savory chewiness of warmed baked tofu cubes and chunks of roasted parsnips.  Fresh green onions, cilantro, and tangy tangerine slices provide a bright, fresh flavor which is doubled by the tartness of the dried cranberries that are hidden like little gems throughout the salad.  A creamy, nutty, and slightly spicy dressing of tahini, Dijon mustard, and citrus juice ties the whole bowl up into a celebration of purple that brightens me up – inside and out.

For the coleslaw:

  • Purple/red cabbage
  • Oven roasted parsnips
  • Marinated, baked tofu (Bragg’s Liquid Aminos, balsamic vinegar, honey, Dijon mustard, toasted sesame oil)
  • Green onions
  • Cilantro
  • Tangerines
  • Dried cranberries (I used Trader Joe’s Orange Flavored Dried Cranberries)

Tahini Citrus Dressing:

  • Tahini
  • Dijon mustard
  • Tangerine zest & juice
  • Rice wine vinegar
  • Olive oil
  • Honey
  • Sea salt
  • Freshly grated nutmeg
  • Dried coriander
  • Cayenne (a healthy pinch – or to taste)

If you’re curious on the benefits of eating more purple foods, check out this great article from Ocean & John Robbins’ Food Revolution Network “Purple Vegetables: 10 Powerful Purple Vegetables You Should Be Eating – and Why.”


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