Tuesday, July 19, 2011

Red Cabbage Slaw

1 head purple cabbage, tough bottom ribs discarded, leaves shredded
3 carrots, peeled and grated
1 red onion, peeled and very thinly sliced
1/2 to 1 cup malt vinegar
kosher salt
1/2 to 2 cups mayonnaise
2 T Dijon mustard

Preparing the slaw:
Combine the cabbage, carrots and onions in a large serving bowl. Douse the vegetables with the malt vinegar, season with salt and let sit for at least 1 hour in order to soften the cabbage and make it seem almost cooked but still with a great texture.

Drain the vinegar before adding the mayonnaise and the mustard. Taste for seasoning. The final outcome should be a creamy and tart slaw. Serve cold or at room temperature. Refrigerate leftovers.

Serves 6 to 8


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