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Recipe courtesy of Anne Burrell

Red Cabbage Slaw

  • Level: Easy
  • Yield: 6 to 8 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 8 servings
    Calories
    405
    Total Fat
    39
    Saturated Fat
    6
    Carbohydrates
    12
    Dietary Fiber
    3
    Sugar
    6
    Protein
    2
    Cholesterol
    20
    Sodium
    528
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Inactive: 1 hr
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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

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Watch how to make this recipe.
  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!
Show: Secrets of a Restaurant Chef
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Categories:

American Carrot Recipes Cabbage Recipes Side Dish Lunch Gluten Free

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18 Reviews
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yogifaithhood

I hand cut the cabbage as suggested in the reviews.   I did not use a whole head as I wanted to try it first.  So I adjusted the malt vinegar to the portion of cabbage.  I let the vegetables sit and soak for a couple hours, but I tossed it frequently.  The cabbage reduced to over half.  I also absorbed most of the vinegar.  I made the dressing to eye and taste and my slaw was no liquidy.  I do need to stir prior to dishing out but that is normal.  A keeper for me.  I loved the sour and I loved that the cabbage was tender.<br />

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