Red Cabbage & Carrot Slaw

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I grew up eating coleslaws made with green cabbage and a lot of mayonnaise.  The cabbage often tasted bitter and I quickly decided I didn’t like cabbage or cabbage dishes.  Fast forward a few (OK, more) years, and I discovered purple cabbage.  People are probably most familiar with this deeply colored vegetable as an adornment to salads and other dishes but it is a delicious vegetable in its own right.  Sweeter than green cabbage it turns a traditional coleslaw into a more sophisticated cousin.  I like to add a bit of diced apple into the mix but you could substitute diced pear or even add raisins.  A small amount of mayonnaise gives the slaw the creaminess it needs without overpowering the dish.

RED CABBAGE & CARROT SLAW

1 1/2 cups packed, thinly sliced purple cabbage

2 large carrots, peeled and shredded

1/2 cup tart green apple, diced

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

Juice of 1 lime

Salt and pepper to taste

  • Combine the cabbage, carrots, and apple in a large bowl.
  • In a small bowl stir together the mayonnaise, mustard, and lime juice.
  • Add the mayonnaise mixture to the cabbage and gently fold to combine.
  • Season with salt and pepper and allow to sit for at least 15 minutes.

Serves 4

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