Red Cabbage Slaw

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i was impressed.

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I love red cabbage anyway, but this is awesome!! I used a little less mayo and I did drain some of the vinegar before stirring it in. It was great. Loved the malt vinegar taste. (Tip: it is quite delicious even before adding the mayo/mustard. Anne Burrell is not soft on big flavors, and this is no exception. I will enjoy this dish frequently. By the way, it perfectly complemented my dinner of pulled barbecue chicken sandwiches with oven fries and spicy black-eyed peas (a la Paula Deen. YUM!

Contrary to Patricia in NC, I found it to be quite cool and refreshing, with complex, layered flavors. It would be wonderful with pan seared crab cakes or fried fish. With an ice cold beer you're on your way to heaven on earth.

Note to Thomas in Richmond: keep looking for the malt vinegar. It really is worth the hunt. I think I bought mine at WalMart.

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I could not find Malt Vinegar in the store here, so I use Apple Cider Vinegar instead. After I let it sit for an hour, I drained off the excess Vinegar. After putting the finished cabbage in the refregerator for 2 hours to chill. It was "Out of the world". It remined me of the Red Cabbage my mother use to make when she was alive. I could never find her recipe and after seeing Anne's.... it looked very simular. Once I made it and had some, I thought I was eating my mother's old recipe. I took a large batch to a cookout and it was a huge hit, and many wanted the recipe. Also, it is great for snacking on in between meals. Thank you Anne Burrell for making a great and wonderful tasting summer dish.

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Can't say I liked this version...I love malt vinegar (but it will stay on my fries and fish. The prolonged infusion of the malt vinegar created too much acid that could not be tamed not matter how much mayo you used. This recipe lacked the cool, refreshing , cleansing quality one likes to have when eating fried foods. There was zero complexity on the palate. I'll pass on this one.

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Simple, quick and easy... The malt vinegar has a wonderful flavor and my family LOVED IT!

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I don't even like slaw but this was delicious- it blended tangy with a hint of sour which I loved, rather than the thick, sweet usual recipes.

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This recipe was a hit at my fish fry. People were intrigued by the color and the flavor contrasted that of the regular slaw I had.

Depending on how you prepare the cabbage (grate or cut, you can have more than you need. I shredded mine (1 head and had enough for at least 20 people!