Red cabbage slaw
Photo by Karen Hermann
Serves 8–10
1 small red cabbage
2 carrots, peeled and grated
1 stalk celery, thinly sliced
½ red onion, finely chopped
4–5 radishes, grated
Kosher salt
Fresh ground black pepper
1/3 cup red wine vinegar
¼ cup olive oil
1 teaspoon honey
½ teaspoon celery seeds (optional)
Cut cabbage into quarters. Cut out the hard core, and slice cabbage thinly. In a large bowl, combine cabbage, carrots, celery, onion and radishes. Toss gently, and store in refrigerator until ready to serve.
In a small bowl, mix salt, pepper and vinegar, and whisk until salt dissolves. Add oil, honey and celery seeds, whisking until thoroughly combined. Set aside. About 30 minutes before serving, toss cabbage mixture with the oil-and-vinegar dressing. (If you prefer a less crunchy slaw, toss with dressing about 2 hours before serving. Between 2 to 3 hours, the slaw will start to shrink and become watery.)