Red Cabbage Slaw

Recipe by Jane from Ohio
READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Discarded,the outside tough layer of ribs and leaves of the purple cabbage.
  • Quarter the cabbage and cut out the core.
  • Shred the purple cabbage leaves.
  • Combine cabbage,carrots and onions in a large bowl.
  • Douse the vegetables with malt vinegar.
  • season with salt and let sit for 1 hour, this will soften the cabbage and make it seemed almost cooked but still with a great texture.
  • Stir in the mayonnaise and mustard.
  • Taste for seasonings.
  • The final outcome should be a creamy and tart slaw.
  • Serve cold or at room temperature.
  • Store leftovers in the refrigerator.