RED CABBAGE SLAW

Red Cabbage Slaw image

Provided by Anne Burrell

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 7

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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

Steps:

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!

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