Red Cabbage Slaw

1. 1

   Discarded,the outside tough layer of ribs and leaves of the purple cabbage.

2. 2

   Quarter the cabbage and cut out the core.

3. 3

   Shred the purple cabbage leaves.

4. 4

   Combine cabbage,carrots and onions in a large bowl.

5. 5

   Douse the vegetables with malt vinegar.

6. 6

   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.

7. 7

   Stir in the mayonnaise and mustard.

8. 8

   Taste for seasonings.

9. 9

   The final outcome should be a creamy and tart slaw.

10. 10

    Serve cold or at room temperature.

11. 11

    Store leftovers in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.