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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Adapted from a Mark Bittman recipe in the NY times, I added bean sprouts and cut the oil significantly due to personal taste. I may try Miracle Whip later on with this combo instead of the oil / vinegar. Ingredients:
1 lb green cabbage, cored and shredded |
1/2 lb red cabbage, cored and shredded |
2 carrots, peeled, trimmed and shredded |
salt as needed |
1 cup bean sprouts, cleaned |
1/2 tbsp extra virgin olive oil |
2 tbsp apple cider vinegar |
black pepper to taste |
Directions:
1. In a colander, combine cabbages and carrots.
2. Toss with enough salt that leaves exude moisture within 10 or 15 minutes.
3. Let sit an hour or two, pressing out moisture out with your hands once or twice.
4. Rinse and dry. Toss with sprouts, oil, vinegar and pepper. You may need a little coarse salt as well.
5. Keep in the fridge until ready to serve, this is a great keeper.
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