Be the first to 
There is no better use for raw cabbage than in a crunchy coleslaw. Make this at least a day ahead so it can marinate overnight in the refrigerator. Better yet, let it marinate at least 5 days. It will all turn red and the cabbage will soften just a bit, but still be crisp. The marinade infuses into the cabbage. This is the perfect make-ahead side dish. Save some of the outer cabbage leaves to use as bowls for the slaw.
Prep Time: 15 minutes
Ingredients:
- 1/2 cup white vinegar
- 1/4 cup balsamic vinegar
- 1/3 cup granulated white sugar
- 1 teaspoon salt
- 1/4 teaspoon celery seed
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup vegetable oil
- 8 cups cored and shredded cabbage, half green and half red
- 1/4 cup finely chopped sweet onion
- Chopped fresh parsley for garnish, optional
Preparation:
Whisk together white vinegar, balsamic vinegar, sugar, salt, celery seed, pepper, and vegetable oil until combined.
Toss cabbage and onion with vinegar mixture.
Cover and refrigerate overnight. Garnish with parsley to serve.
Yield: 8 to 10 servings
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
Toss cabbage and onion with vinegar mixture.
Cover and refrigerate overnight. Garnish with parsley to serve.
Yield: 8 to 10 servings
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
