Slaw of a Different Color
- Category: Salads, Vegetarian, Side Dishes
- Servings: 4–6
- Print Recipe
Salting and draining the cabbage prevents that pool of liquid that can collect in the bottom of the bowl. Be sure to taste before adding salt to the finished slaw — even after rinsing and draining, the cabbage remains slightly salty. You can shred (rather than chop) the cabbage and carrots if you prefer a finer slaw.
- 4 cups coarsely chopped red cabbage
- 1 tablespoon salt
- 8 tablespoons vegetable oil
- 3 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1½ teaspoons whole cumin seeds
- 2 small serrano peppers, seeded and finely chopped
- ½ cup finely chopped carrot
- ½ cup chopped onion
- 2 tablespoons chopped fresh chives or parsley
Toss the cabbage with the salt and place in a colander over the sink. Let drain for 1 hour. Then rinse the cabbage with cold water, drain it, squeeze gently to remove moisture and spread on kitchen towels to dry for about 15 minutes.
While the cabbage drains, put the oil, vinegar and garlic powder in a small bowl and stir to combine. Lightly crush the cumin seeds in your palm and add to the mixture, then stir in the chopped serrano pepper.
Put the drained-and-dried cabbage in a large bowl. Stir in the carrots and onions, then the vinegar-based dressing. Taste, then add salt if needed. Sprinkle chives or parsley on top and serve.
Recipe courtesy ofDebbie Moose (debbiemoose.com) has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.
With sorghum dressing