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Red Cabbage Slaw

  • 12servings
  • 80minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 small head red cabbage , tough bottom ribs removed, shredded (about 6 cups)

  2. 2 bulbs fennel, cored and julienned

  3. 3 carrots, grated

  4. 2 Granny Smith apples , julienned

  5. 1 red onion, very thinly sliced

  6. 1 cup apple cider vinegar

  7. Kosher salt

  8. 1 1/2 to 2 cups mayonnaise

  9. 2 to 3 tablespoons horseradish

Instructions Jump to Ingredients ↑

  1. Combine the cabbage, fennel, carrots, apples and onion in a large bowl. Douse with the vinegar, season with salt and let sit at least 1 hour. This will soften the cabbage and make it seem almost cooked, but it will still have a great texture.

  2. Drain the cabbage of excess liquid but still keep it fairly juicy. Stir in the mayonnaise and horseradish . Taste for seasoning and add salt. The result should be a creamy and tart slaw.

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