Forty brought this amazingly delicious and easy-to-make side dish to the Memorial Day barbeque. To save some time, if you don’t want to slice the cabbages and carrots yourself, then buy the pre-made slaw mix. It will work just as well.
Ingredients:
- 1/2 head of green cabbage, thinly sliced
- 1 c red cabbage (1/4 head), thinly sliced
- 1/2 c carrots, shredded (2 large carrots)
- 3 green onions, thinly sliced
- 1/4 c apple cider vinegar
- 1 Tab grainy mustard
- 1 Tab honey or 1 tsp sugar
- 1/4 c olive oil
- 1 tsp celery seed
- Kosher salt and fresh cracked pepper to taste
Directions:
- In a small bowl whisk together vinegar, mustard, honey, and olive oil and set aside. I
- n a separate bowl, mix together cabbages, carrots, green onions, and celery seeds.
- Pour a small amount of the dressing onto the cabbage mixture.
- Mix until combined.
- Add dressing until the desired amount is achieved.
- Season with salt and pepper.
- Chill before serving.
How to Store: It can stay in the refrigerator undressed and unseasoned for up to 3 days. When ready to serve, simply pour the vinaigrette over the top, season with salt and pepper, toss and serve.
When you shave vegetables super thin and apply an acid to them, like vinegar, it’s going to break down faster and become wilted or, to put it simply, soggy.
Servings: 12
Source: Chef Billy Parisi billyparisi.com