Tag Archives: purple cabbage

Butter Bean Salad

Butter Bean Salad

  • Servings: 1-2
  • Time: 30mins plus pickling time
  • Difficulty: easy
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Butter Bean Salad







There are some days when I just fancy a big plate (or bowl) of salad for my dinner. So I try to come up with kooky recipes using whatever I have in the kitchen.

In case of today’s salad, I fancied a “beany” one and decided to make it out of some butter beans lying around in my store cupboard.

Since I had some frozen french beans, carrots and sweetcorn in my freezer, decided to throw them in along with some pickled purple cabbage.

Addition of celery and raw garlic makes this a very fragrant salad.

an unusual salad combining raw, cooked and pickled ingredients


1 Cup cooked butter beans

1 Cup shredded purple cabbage

1 Cup boiled mixed french beans, carrots and sweetcorn

1 Large onion

1 Head of garlic

2-3 Celery stalks (including leaves)

8-10 Cherry tomato

1-2 Tablespoons white wine vinegar

1-2 Tablespoons olive oil

Juice of 1 lime or lemon

1-2 Teaspoons mustard powder

1/2 Teaspoon wasabi paste (or a few drops of wasabi hot sauce)

Freshly ground pepper to taste

Salt to taste


  1. First, we need to pickle the cabbage mixture.
  2. Peel, wash and finely slice the onions. Separate the strands.
  3. Peel and finely slice the garlic cloves along their length.
  4. Put the shredded cabbage, onion stands and sliced garlic in a large bowl.
  5. Add the white wine vinegar and salt to taste.
  6. Toss well, cover tightly and let this mixture pickle for 6 to 8 hours.
  7. When you are ready to prepare the salad, wash, wipe and dice the celery. Chop the leaves, if using.
  8. Wash and dry the cherry tomato. Slit them from the base leaving them intact (this allows the dressing to penetrate).
  9. To make the dressing. whisk together the olive oil, juice of lime or lemon, mustard powder, wasabi, salt and pepper.
  10. Add the cooked butter beans. boiled vegetables, celery and cherry tomato to the cabbage mixture.
  11. Pour over the dressing and toss well before serving.

A Very Purple Salad

A Very Purple Salad

  • Servings: 1-2
  • Time: 30mins plus marination time
  • Difficulty: easy
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A Very Purple Salad








Here’s a summer friendly salad recipe which can be enjoyed on its own with a glass of white or rosé (and some bread, if you are so inclined).

It is very easy to assemble and doesn’t take much time but it does require a bit of planning since you have to marinate red cabbage, beetroot and onion.

This salad includes uncooked courgette, a first for me. I have recently developed a taste for this vegetable in its raw form (in salads) thanks to a friend.

a beautifully coloured salad which is light yet satisfying


250 Grams red cabbage

1 Beetroot

2 Onion

1 Yellow Pepper

1 Green Courgette

10-12 Cherry tomato

Juice of 2 lime/lemon

1 Tablespoon vinegar of your choice

1 Tablespoon strong mustard

1 Tablespoon olive oil

A pinch of freshly ground pepper

Salt to taste


  1. Wash and finely slice the red cabbage.
  2. Peel, wash and halve the onion. Slice in fine rings in half moon shape and separate the rings.
  3. Wash and steam the beetroot for about 7 to 8 minutes (depending on its size). You want it just a wee bit tender, not cooked.
  4. Once the beetroot has cooled down, slice it in thick matchstick like shape.
  5. Take a bowl with a lid. Throw in the sliced cabbage, onion rings and beetroot.
  6. Add the vinegar, juice of 1 lime or lemon and a pinch of salt.
  7. Toss well, cover and let this marinate for about 5 to 6 hours.
  8. When you are ready to assemble the salad, wash and halve the cherry tomato.
  9. Wash, de-core, deseed and halve the pepper. Finely slice each half.
  10. Wash and remove both ends of the courgette. Cut it in half and slice it along its length. Slice each halved length into half moon shape.
  11. In a salad bowl, throw in the pepper, cherry tomato and courgette.
  12. Add the marinated cabbage, beetroot and onion mixture.
  13. Add olive oil, mustard, juice of 1 lime or lemon, salt and pepper.
  14. Toss well and enjoy.

Colourful Sprouted Moong Bean Salad

Colourful Sprouted Moong Bean Salad

  • Servings: 1-2
  • Time: 30mins plus marination
  • Difficulty: easy
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Colourful Sprouted Moong Bean Salad








a colourful salad which combines the raw and the cooked, offering different textures with a bit of zing

You don’t need me to tell you how healthy sprouted moong beans are.

They are more nutritious uncooked but although I am a bit of a kooky health freak, the thought of chomping through a bowl of raw moong sprouts is not exactly appetising or appealing to me!

So I made up this recipe which combines the goodness of sprouts with other vegetables for a really flavourful, refreshing salad.

Purple cabbage, white onion, yellow sweetcorn, orange carrot, green moong sprouts and mint – only red seems to be missing!

Remember my purple cabbage and onion mixture from Mackerel Salad? That has been sitting subconsciously in my mind ever since and so I decided to use it as a base.

This is good to eat on its own (I had a plate full for dinner) or you can serve it as part of a meal.

The roasted seeds and fresh mint make all the difference so please don’t skip them.


1 Cup finely shredded purple cabbage

2 White onion

100 Grams sweetcorn

1 Large carrot

1 Cup sprouted moong beans

1 Cup fresh mint leaves

2 Tablespoons sunflower and/or pumpkin seeds

2 Tablespoons apple cider vinegar

Juice of 1 lime or lemon

1 Tablespoon olive oil

1 Tablespoon strong, smooth mustard

Salt to taste


  1. First, you need to prepare the cabbage-onion mixture.
  2. Peel, wash and finely slice the onions in half moon rings.
  3. Separate the onion rings.
  4. Combine the shredded purple cabbage and onion rings in a bowl.
  5. Add the cider vinegar, a pinch of salt and toss well. Transfer to an airtight container and set aside to marinade for 4 to 5 hours.
  6. By the end of the marination time, the cabbage and onions will have softened and the onions taken on purple tinge from the cabbage.
  7. Dry roast the seeds till they release a nice, toasty aroma. Transfer to a plate and let them cool down.
  8. Wash the mint leaves and dry them on a kitchen towel.
  9. Wash and steam the sweetcorn kernels and set aside.
  10. Wash and coarsely grate the carrot and set aside.
  11. Wash the sprouted moong beans and set aside.
  12. To make the dressing, whisk together olive oil, mustard, juice of lime/lemon and salt to taste.
  13. In a salad bowl, add the cabbage-onion mixture, steamed sweetcorn kernels, coarsely grated carrot, sprouted moong beans and mint leaves.
  14. Pour the dressing and toss thoroughly.
  15. Sprinkle the toasted seeds and mix once more.
  16. Chill for a couple of hours before serving.


  1. I didn’t add any freshly ground black pepper to the dressing because I didn’t feel the need for it. It is purely personal preference, you can add a pinch if you like.

Mackerel Salad

Mackerel Salad

  • Servings: 1
  • Time: 40mins plus marination
  • Difficulty: easy
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Mackerel Salad








Here’s another summer salad recipe which can be enjoyed as a main course solo and is easy to put together.

Purple cabbage is one more vegetable I don’t eat enough of – not due to lack of availability but simply because I don’t know how to use it. But this recipe has changed that.

I wanted to pair the cabbage with mackerel, didn’t want to cook it in order to preserve its nutrients and at the same time didn’t fancy it totally raw and unpalatably bland. So I thought of marinating it, along with some white onions, in vinegar and lemon juice a few hours beforehand. And – voilà – the result is the most delicious, moreish cabbage and onion mixture which is good enough to eat on its own.

paired with some spiced up mackerel, sweet potato, broccoli and cherry tomato, this is a light and colourful salad you can enjoy when the weather is warm


1 Large (or 2 small) mackerel

1-2 Teaspoons chilli sauce of your choice

100 Grams Purple cabbage

100 Grams white onion

150 Grams Broccoli

10-12 Cherry tomato

1 Sweet potato

1 Tablespoon cider vinegar

Juice of one lime or lemon

Generous pinch of freshly ground black pepper

1 Tablespoon olive oil

Salt to taste


  1. First, work on the cabbage and onion about 5 to 6 hours before you plan to have the salad.
  2. Wash and finely shred the cabbage.
  3. Peel, wash and finely slice the onion in half moon shape. Separate each ring.
  4. Drop the cabbage and sliced onion In a container with tight fitting lid. Add the cider vinegar, lemon juice and a pinch of salt.
  5. Toss well, cover and set aside. No need to refrigerate, you can keep this at room temperature.
  6. About an hour before making the salad, wash and cut the sweet potato into medium size chunks.
  7. Dress the sweet potato with olive oil, freshly ground black pepper and a bit of salt. Cover and set aside.
  8. When you are ready to make the salad, transfer the cabbage and onion mixture to a large mixing bowl.
  9. Wipe or wash the mackerel, make slits and apply the chilli sauce inside and on the skin. Cover and set aside.
  10. Wash and cut the broccoli.
  11. Wash the cherry tomato.
  12. In a non-stick frying pan, add the sweet potato along with its olive oil dressing.
  13. Cover and cook for about 8 to 10 minutes till the potato chunks are cooked. They may develop a nice crust.
  14. Remove the sweet potato chunks to a plate and let them cool down a bit.
  15. In the same pan, cook the broccoli and cherry tomato for about 7 to 8 minutes till the broccoli is cooked but still has a bite to it. Transfer to a plate so that they cool down.
  16. Once again, in the same pan, cook the mackerel for about 8 to 10 minutes till the fish is cooked through. You may need to flip it a couple of times to ensure that it is cooked on both sides.
  17. Transfer the mackerel to a plate and once it is cool enough to handle, separate the flesh from the bone. Make sure that you leave the flesh in large chunks.
  18. Add the sweet potato, broccoli, cherry tomato and mackerel to the large mixing bowl holding the cabbage and onion mixture.
  19. Toss gently so that the chunks of mackerel retain their shape.
  20. Serve immediately or chill a bit before having.

Purple Cabbage Paratha/Purple Cabbage Flatbread

Purple Cabbage Paratha

Also known as red cabbage, this variety of cabbage is often used in salads, coleslaw or eaten raw.

In the last few months, I have been toying with the idea of experimenting with it and the opportunity came when my friend Meher (she who’d got me the haas avocados) gave me a head of red cabbage to play around with.

so what are you going to do with me

Asked the under-utilised vegetable. And here’s the end result – a twist on the conventional cabbage (gobi) paratha.


Half head finely grated purple cabbage

1 cup wheat flour

Half cup ragi flour (optional)

One large grated carrot (optional)

A spoonful of minced ginger and green chillies (or according to taste)

Salt to taste

1 teaspoon ajwain/carrom seeds

1 teaspoon Haldi/turmeric powder

1-2 teaspoons ghee


  1. Mix all the ingredients (except ghee) to make a pliable dough. There is no need for water, the cabbage releases sufficient moisture.
  2. Pinch balls and roll them on a floured surface.
  3. Cook in a pan with flat surface, 10 minutes each side.
  4. Smear with a smidgen of ghee and eat hot.

you can use only wheat flour if you like, ragi flour is optional but increases the nutritional content

carrots are also optional; you can use grated courgette or grated radish or stick to purple cabbage only