Red Cabbage and Carrot Cole Slaw
Prep the cabbage the night before and this colorful, delicious coleslaw comes together quickly.
Servings 6 to 8
Ingredients
- 2/3 of a red cabbage, cored, tough outer leaves discarded, and shredded
- salt
- 2 or 3 carrots, peeled and cut into thin matchsticks
- 1/4 cup or so crumbled blue cheese (we use the precrumbled kind, which is drier than the fancy named varieties and this more suitable for this use)
For the dressing
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar (we prefer Bragg’s)
Instructions
- The night before you intend to assemble the salad, shred the cabbage and put it in a bowl or container that has a lid. Salt it lightly, then toss everything with your hands to ensure the cabbage is uniformly salted. (You don’t need a lot of salt—it just needs to be mixed through thoroughly and evenly.) Cover it, put it in the fridge, and forget about it for at least eight hours or until the next morning.
- I recommend going ahead and prepping the carrot at this point—store it in the fridge in an airtight container until you are ready to put everything together.
- Assemble the coleslaw. Put the cabbage and carrot into a bowl and toss them together lightly with your hands. Then mix together the olive oil and apple cider vinegar in a small bowl. Pour this dressing over the vegetables and toss together. Finally, add the blue cheese. Give it all a thorough mixing and that is it. You’re done. Store the coleslaw in the fridge until you bring it out for serving, to keep it cool and crisp.