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Red Cabbage Slaw

Recipe courtesy of Anne Burrell

Show: Secrets of a Restaurant Chef

Episode: The Secret to Fish and Chips

Red Cabbage Slaw

Name: Red Cabbage Slaw
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 to 8 servings
Cuisine: american
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

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Level: Easy
Total: 1 hr 15 min

Prep: 15 min
Inactive: 1 hr

Yield: 6 to 8 servings

Level: Easy
Total: 1 hr 15 min

Prep: 15 min
Inactive: 1 hr

Yield: 6 to 8 servings

Ingredients

Deselect All

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

Watch how to make this recipe.

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.
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.
YAY! Coleslaw!