Purple Cabbage Slaw
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Chef & Child Ingredient of the Month, January 2015
From the Chef
“Add 1 cup shredded, cooked chicken (to make it a meal).
“Add ¼ to ½ tablespoon red pepper flakes to make it spicy.”
1 head red cabbage (or 1 bag of coleslaw mix)
2 carrots, scrubbed or peeled and grated
8 scallions, finely sliced
¼ cup canola oil
¼ cup rice vinegar
½ teaspoon salt
¼ teaspoon black pepper
1. Cut the cabbage in half and use a sharp knife to slice thinly.
2. Place all ingredients in a bowl and toss well.
3. Cover and refrigerate for at least 1 hour and up to 2 days.
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