Since this is the last day of purple week, I thought I would share my favorite purple recipe for grown-ups.  I was 30 years old before I got up the nerve to taste purple cabbage, and it was this recipe that made me a believer!  hehe  Although it looks prettiest when freshly made (and before the cabbage dyes all the ingredients purple), this is great to make ahead, as the flavors intensify with time.


  • cup pine nuts
  • 1 ½ cups corn
  • 2 cups black beans
  • 1 small red onion, chopped
  • 4 cups cabbage
  • ¼ cup lime juice
  • 2 tablespoons olive oil
  • ¼ cup cilantro
  • 2 teaspoons garlic salt
  • 1 large tomato, diced (optional)

1. Place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2 to 4 minutes.

2. Use Vitamix to chop the cabbage.  (Cut half cabbage into 1 inch chunks and put in Vitamix.  Add water until  7 cups, or cabbage lifts off blade.  Put on variable speed 5 and turn on for 5 seconds.  Drain well in mesh strainer, and repeat with other half of the cabbage.)

3. Blend lime juice, oil, cilantro, salt and pepper (or whisk in a small bowl).

4. In a large bowl, gently mix the corn, pine nuts, beans, cabbage, onion, and tomato, if desired. Pour dressing on and toss to coat. Refrigerate until ready to serve.

*This versatile mix can be eaten alone, scooped with tortilla chips like a salsa, on top of lettuce like a salad, or even wrapped with sour cream and guacamole in a tortilla!

(Serves…a lot!)

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