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
Ingredients
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1 cup
shredded red cabbage
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1
medium carrot
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1
golden delicious apple
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1 tablespoon
mayonnaise
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1 teaspoon
sriracha
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1 teaspoon
rice wine vinegar
Directions
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Shred the cabbage with a mandoline or box grater, then julienne the carrot into the size of your choice. Core the apple and slice.
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Put a cup of the grated cabbage in a bowl, then add the carrot sticks and apple slices. Mix together and set aside.
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Mix mayo, sriracha and rice wine vinegar is a small glass bowl. Add more sriracha if you want a spicier sauce.
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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.
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Portion the slaw into tiny serving cups to go with burgers or sliders, or layer sliced roasted chicken on top for a delicious, crunchy salad. Garnish with raspberries, carrot and apple.
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