Red Cabbage Slaw

Total Time:
1 hr 20 min
Prep:
1 hr 20 min

Yield:
12 cups
Level:
Easy

Ingredients
  • 1 small head red cabbage, tough bottom ribs removed, shredded (about 6 cups)
  • 2 bulbs fennel, cored and julienned
  • 3 carrots, grated
  • 2 Granny Smith apples, julienned
  • 1 red onion, very thinly sliced
  • 1 cup apple cider vinegar
  • Kosher salt
  • 1 1/2 to 2 cups mayonnaise
  • 2 to 3 tablespoons horseradish
Directions

Combine the cabbage, fennel, carrots, apples and onion in a large bowl. Douse with the vinegar, season with salt and let sit at least 1 hour. This will soften the cabbage and make it seem almost cooked, but it will still have a great texture.

Drain the cabbage of excess liquid but still keep it fairly juicy. Stir in the mayonnaise and horseradish. Taste for seasoning and add salt. The result should be a creamy and tart slaw.

Photograph by Andrew McCaul


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    This recipe is featured in:

    Cookout Sides & Salads