Red Cabbage Salad with Dried Apricots and Chili Oil

Red cabbage makes for a deeply colorful side dish alongside Granor's black beans or over polenta.

Note that the salt in the recipe will make the cabbage a bit wilty so only dress the amount of cabbage you want to eat at any given meal. The rest will hold in the fridge for about a week.


1 pound red cabbage, shaved thinly as you would for coleslaw
1 cup dried apricots, sliced into 1/4" pieces
1 lime, zest and juice
1/4 tsp chili flakes
1/4 cup neutral oil
10 sprigs cilantro, roughly chopped
1/2 cup pepitas, toasted (optional)


  1. In small sauce pan heat the neutral oil until shimmering
  2. Remove from the heat and add the chili flakes let fry for 30 seconds or so
  3. Add the apricots and toss to coat
  4. In a large bowl combine the shaved red cabbage, the lime zest, juice, chili oil apricot mixture, and the chopped cilantro with a big pinch of salt
  5. Toss to coat the cabbage in the dressing and adjust seasoning as desired
  6. Top with the pepitas (if using) and serve