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Purple Cabbage Slaw

PREP: 15 minutes
COOK: 5 minutes
YIELD: 6 servings

This bright, crisp Purple Cabbage Slaw is full of flavor and has an addictive crunch factor that will leave you wanting more!

Recipe by What Great Grandma Ate.


  • 1 cup walnuts
  • 1/2 head medium purple cabbage
  • 1/2 bunch lacinto kale
  • 1/2 cup Medjool dates
  • 10 oz canned mandarin oranges (reserve 2 tbsp of juice for the dressing)
  • For the Parmesan Balsamic Dressing:
  • 1/4 cup grated parmesan cheese
  • 1/4 cup water
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons juice from canned mandarin orange
  • 2 teaspoons dijon mustard
  • 1 garlic clove
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper


  1. Combine all the ingredients for the dressing in a blender, and blend until smooth. Add water in 1 tbsp at a time if the dressing won't blend properly or if it's too thick for your liking. Set aside
  2. Heat a dry skillet over medium heat and add Walnuts. Cook stirring for 4-5 minutes, until they are fragrant and golden brown. Remove from heat, then coarsely chop.
  3. Core and thinly slice red cabbage. Remove the stems from the kale, then stack the leaves to slice them into thin ribbons.
  4. Remove the pit and chop the Medjool dates into 1/2-inch pieces.
  5. In a large mixing bowl, add cabbage, kale, Medjool dates, and walnuts. Drain the mandarin oranges and add to the bowl right before serving.
  6. Pour the dressing over the slaw, then toss to coat evenly.
  7. Top with more grated parmesan cheese then serve!

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.