Quick Red Cabbage Slaw

By • October 29, 2017 0 Comments

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Author Notes: I hated coleslaw forever until one day I didn't. I made this one day after shredding a small red cabbage for freezing. It would go great with a burger or roast chicken or on it's own as a crunchy salad. SEB Market BK

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Makes 16 ozs

  • 1 cup shredded red cabbage
  • 1 medium carrot
  • 1 golden delicious apple
  • 1 medium carrot
  • 1 tablespoon mayonnaise
  • 1 teaspoon sriracha
  • 1 teaspoon rice wine vinegar
  1. Shred the cabbage with a mandoline or box grater, then julienne the carrot into the size of your choice. Core the apple and slice.
  2. Put a cup of the grated cabbage in a bowl, then add the carrot sticks and apple slices. Mix together and set aside.
  3. Mix mayo, sriracha and rice wine vinegar is a small glass bowl. Add more sriracha if you want a spicier sauce.
  4. Add the sauce to the cabbage mixture and stir until well distributed. Let the slaw sit for at least ten minutes, or for a few hours to bring out the flavor.
  5. Portion the slaw into tiny serving cups to go with burgers or sliders, or lyer sliced roasted chicken on top. Garnish with raspberries for color.

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