Red Cider Slaw
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Credit: Courtesy of Chef Wolfgang Hanau for Maple Leaf Farms, Inc.
The National Culinary Review, October 2010
1½ T. light mayonnaise
1½ t. sugar
1 T. cider vinegar
¼ t. salt
¼ t. white pepper
2 t. parsley, minced
1½ cups shredded red cabbage
¹/3 cup coarsely grated seedless cucumbers, squeezed dry
2 T. coarsely grated carrots
2 T. minced red bell peppers
Method: Combine mayonnaise, sugar, vinegar, salt, pepper and parsley. Before service, blend in red cabbage, cucumber, carrot and red bell pepper.
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