Culinary Explorer
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Cabbage Slaw with Apple Cider Vinaigrette
Created by Chef Ally
A clean, crunchy slaw of thinly shredded cabbage and sweet carrots dressed in nothing but bright apple cider vinaigrette. No mayonnaise, no heaviness, just vegetables that taste of what they are.
There are two kinds of slaw in this world. The heavy, mayonnaise-bound version that sits at the end of a buffet table growing weary. And this one. Clean. Bright. Alive with the crunch of good cabbage and the sharpness of vinegar.
The cabbage does the work here, so it needs to be worth eating. Look for heads that feel dense and cool in your hand. At the farmers market, ask when it was cut. A cabbage that came out of the field this morning will have a sweetness that a grocery store specimen, shipped from somewhere far away and stored for weeks, simply cannot match.
This slaw improves as it sits. The vinaigrette softens the cabbage just enough, letting the flavors meld while keeping the crunch intact. An hour in the refrigerator is good. Two hours is better. But unlike a dressed green salad, this one will not wilt into sadness. Make it before your guests arrive. Bring it to the potluck without apology.
Ingredients
green cabbage
Quantity
1 small head (about 2 pounds)
cored and thinly shredded
carrots
Quantity
2 medium
peeled and grated
scallions
Quantity
4
white and light green parts, thinly sliced
| Ingredient | Quantity |
|---|---|
| green cabbagecored and thinly shredded | 1 small head (about 2 pounds) |
| carrotspeeled and grated | 2 medium |
| scallionswhite and light green parts, thinly sliced | 4 |
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