OK. Yes. I have posted my recipe for cole slaw before. I just had to do it again because delicious fresh cabbages literally abound at local farmer’s markets right now! The high vitamin C and sulphur content in cabbage gives it strong detoxification properties. High in vitamins and fiber, low in cost and de-lish make it a winter winner at our house. This recipes forgoes the all-too-common-and-very-unhealthy ingredient of mayonnaise. Fear not! After you taste this cole slaw you’ll never reach for a jar of that white stuff again.
Ingredients: 1/2 head cabbage (green, red or a combination), chopped; 1-2 carrots, shredded; few slender pieces red onion (don’t need to much); 1/4 cup cider vinegar; 1/4 cup olive oil; 2 tbsp sugar; few dashes salt and pepper
Directions: While you are prepping the veggies, bring the vinegar, olive oil and seasonings to a boil on the stove top. With the sugar in there this will happen in about 2 minutes, maybe less. Mix your now kinda-syrupy and warm vinaigrette and pour it over the top of your naked veggies. Toss all this yummy stuff together and you’re pretty much there, my friend.
Kinda important tip: This recipe tastes great after hanging out in the fridge over night. This month’s photo includes a double batch of the recipe above. Why? Because it gets even better after a few more days… leftovers = YES!!
Not as important tip: I usually give a big batch a stir after several hours to make sure all the vinegar-oil mixture doesn’t rest on the bottom. Pairs well with chicken, burgers, tastes great on tacos–have fun!
Final thought. Still with me? Doesn’t this salad look absolutely gorgeous!? OK. Now go get something else done. Seriously.