Red Cabbage Slaw
Who says delicious has to mean complicated? This recipe puts a colorful, tasty and nutritious side dish on the table in record time.
Photo by Gina Moore
SERVES 6–8
½ head red cabbage, grated or shredded
2 small carrots, grated
1 stalk celery, thinly sliced
4–5 radishes, grated
½ red onion, chopped fine
Kosher salt
Black pepper, freshly ground
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
In a large bowl, add cabbage, carrots, celery, radishes and onion. Toss to combine. In a small bowl or measuring cup, whisk salt, pepper, oil, vinegar and honey until emulsified. Pour over cabbage mixture and toss. Cover with plastic wrap and refrigerate until ready to serve. Toss again before serving.
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