purple cabbage, yellow beets and golden raisins

April 10, 2014 • Nancy Wolfson-Moche

I served this dish for breakfast and packed the leftovers for the breakfast I will eat on the plane tomorrow morning. I am taking a vacation and I will share anything post-worthy. Stay tuned….


serves 4



one half purple head cabbage

one half yellow beet

a few handfuls golden raisins

2 teaspoons umeboshi plum vinegar

Process Remove the outer layers of the cabbage and wash it well. Use a knife to shred the cabbage into thin, curly pieces.

Use a sharp Japanese vegetable knife to “shave” the inside of the cabbage. Set aside. IMG_5645 Peel the beet. Cut it into thin half moons.


Slice each half moon into matchsticks that are less than an eighth of an inch thick.


Arrange the shredded cabbage and the beet matchsticks on individual plates.


Garnish with raisins and drizzle a half teaspoon of ume plum vinegar on each salad.


©Nancy Wolfson-Moche 2014





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You did an amazing job!  E’s cookbook is fantastic.  Thank you for all of your work for the class. No wonder it is the most popular class.

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