Originally published on July 16, 2014
I go back to my hometown a couple times a year, and I always love doing foodie experiments while I’m there (and I don’t think anyone minds being my guinea pigs.) This past visit, we had an abundance of red cabbage to work with and so, after several other red cabbage experiments, I threw it together with some veg to make a coleslaw and use up the last of it. It wasn’t any different than making any other type of coleslaw, but because red cabbage is more bitter than other cabbage, you do have to make up for that with either sweeter veggies or a sweeter dressing (not too sweet mind you, we’re not talking dessert here.) I chose sweet, sweet peppers and added a couple of teaspoons of honey.
Ingredients:
1/2 head red cabbage
1/2 sweet Vidalia onion
5 or 6 radishes, thinly sliced
1 yellow pepper, thinly sliced
1 cup mayonnaise
3 tablespoons white wine vinegar
2 teaspoons honey
Salt
Pepper
Directions:
1.) Start by making the dressing. Combine the mayonnaise, white wine vinegar, honey, and a bit of salt and pepper. Stir to thoroughly incorporate all of the ingredients and then let sit for a few minutes so the flavours can marry.
2.) To a large bowl add red cabbage, Vidalia onion, radishes, and yellow pepper. Taste the dressing and adjust seasoning if necessary. Then pour over top of salad ingredients and mix so that all vegetables can become lightly coated in the dressing.
3.) Serve and enjoy!