Beautiful red cabbage

Yesterday I used half a red cabbage to make blue and purple dye for our Easter eggs. The other half of the cabbage became coleslaw. I used greek yogurt, mustard, and Italian dressing instead of mayonnaise. It sat overnight in the fridge and turned a beautiful magenta-purple color. So for today's oatmeal, I just made plain oatmeal and topped it with red cabbage coleslaw and a scoop of Greek yogurt. This was a colorful and flavorful dish to start my day.