Harvest time at the Farmer’s market brings us both red and green cabbages. Now, I am not sure that I would make cabbage rolls out of red cabbage, but Red Cabbage Slaw is a treat.
The addition of the apples and craisins to the mixture makes for a vibrant taste that compliments barbecued chicken and meats, especially pork.
Enjoy!
Red Cabbage Slaw
Print recipe| Serves | 4 |
Ingredients
- 1/2 Medium to large fresh red cabbage
- 1/3 cup Miracle Whip or other kind of mayonnaise
- 1 1/2 Tbsp white balsamic vinegar
- 1/4 Tsp salt
- freshly ground pepper
- 1 Large apple (grated or finely chopped)
- 1/4 cup dried sweetened cranberries (or craisins)
Directions
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Cut the cabbage in half through the core. Remove any tattered outside leaves. Using a box grater or mandolin, slice the cabbage into thin strips (can also be done with a sharp knife). Allow about a cup of cabbage per person. Place in a medium sized salad bowl. Add the cranberries and apple.  | |
| Mix together the mayo, salt, pepper and white vinegar. Toss together with the cabbage mixture and let stand at least twenty minutes before serving. You may also refrigerate the tossed salad for a couple of hours before serving. | |