Anne Burrell's Red Cabbage Slaw
Recipe courtesy Anne Burrell. Creamy and tart; serve cold or at room temperature.
Ingredients
- 1 head Red cabbage, purple, tough bottom ribs discarded, shredded
- 3 Carrot, peeled and grated
- 1 Red onion, peeled, very thinly sliced
- 1 cup Malt vinegar
- Kosher salt
- 2 cup Mayonnaise, 1 1/2 to 2 cups
- 2 tbsp Dijon mustard
Directions
- Combine the cabbage, carrots and onion in a large serving bowl. Douse with the malt vinegar, season with salt and let sit at least 1 hour to soften the cabbage.
- Stir in the mayonnaise and mustard and taste for seasoning. Refrigerate leftovers.