Summertime Red Cabbage Slaw
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Ingredients:
1 3/4 pound red cabbage (or green), 1 small head or 1/2 of a large head
1 large carrot, peeled and shredded on the large holes of a box grater
1 small green bell pepper, stemmed seeded and inside membranes removed, and cut onto 1/4 inch dice
2 scallions, white and green parts sliced slightly on the bias
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3/4 cup mayonnaise, I like Hellmans
1/4 cup apple cider vinegar, I like Braggs
1-2 Tablespoons sugar, or sweetener of your choice
1-1 1/2 teaspoons celery seed
3/4 teaspoon fine sea salt, or to taste
1/4 teaspoon ground black pepper, or to taste
Make the Cole Slaw:
Peel the outer leaves from the cabbage. If using a whole small cabbage, cut it into quarters, or 6ths if you like smaller shreds. If using half of a large one, cut it into quarters or 6ths. Cut out the core from each piece, and thinly slice each from the top end (the opposite side of the core). Place the cabbage in a large bowl with the carrots, green pepper and scallions. Toss to combine.
To make the dressing, stir all of the rest of the ingredients together until smooth.
Add about 2/3 of the dressing into the veggies, and toss to combine. Let sit for a few minutes and toss again. Taste for seasoning and if desired, add more of the dressing. The longer it sits, the more saucy it will get. Keep refrigerated for up to 3 days.
Makes 4-6 servings. YUM!
LESSONS Learned:
1. Of course, you could use a green cabbage--or even mix them half and half. 2. If you have a shredding disc in your food processor for the cabbage, you could use that. I don't, so I thinly slice the cabbage, and grate the carrots on the large holes of a box grater.
3. Don't add all of the dressing at first. Start with about 2/3, and then depending on how mayonnais-ey you like it, stir in more. The dressing will pull out some of the liquid from the cabbage, and you may find that you don't need it all--although I usually end up adding it all in.
4. You can easily make this vegan, by using a vegan mayonnaise, like Veganaise.