Red Cabbage Slaw (Anne Burrell) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
1 head purple cabbage, tough bottom ribs discarded, leaves shredded |
3 carrots, peeled and grated |
1 red onion, peeled and very thinly sliced |
1 cup malt vinegar |
kosher salt |
1 1/2 to 2 cups mayonnaise |
2 tablespoons dijon mustard |
Directions:
1. 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. This will soften the cabbage and make it seem almost cooked but still with a great texture.
2. Stir in 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.
3. YAY! Coleslaw!
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