Pickled Red-Cabbage Slaw

Name: Pickled Red-Cabbage Slaw
Yield: 8 servings
Ingredients: 1 small head red cabbage (about 2 1/4 pounds); 1/2 cup red-wine vinegar; 1 tablespoon sugar; Coarse salt and freshly ground pepper; 3 tablespoons olive oil; 2 tablespoons poppy seeds

As a side dish, pickled cabbage slaw serves as a bracing contrast to the richness of braised meat. Serve this alongside Juki's Short Ribs.

Source: Martha Stewart Living, December 2003

Servings

Ingredients

1 small head red cabbage (about 2 1/4 pounds)
1/2 cup red-wine vinegar
1 tablespoon sugar
Coarse salt and freshly ground pepper
3 tablespoons olive oil
2 tablespoons poppy seeds

Directions

1. Quarter cabbage, and discard core. Shred cabbage as finely as possible with a sharp knife. Transfer to a large bowl.
2. In a small bowl, stir together vinegar and sugar until the sugar has dissolved. Season with salt and pepper. Whisking constantly, add the oil in a slow, steady stream. Drizzle vinaigrette over the cabbage, and toss to combine. Let cabbage stand, loosely covered at room temperature, one to two hours, tossing occasionally. Just before serving, sprinkle cabbage with poppy seeds.

Similar Recipes

Reviews

167

How would you rate this recipe?

167

christine-thomp

22 MAY, 2016

A great low calorie and zesty side dish for picnics, BBQs, sandwiches, etc. You can add so many things to a basic pickled red cabbage slaw. My favorite add-ins are pickled caraway seed, cumin seed, and mustard seed for a deli style flavor, or parsley, carrots, shallots, and honey.
Reply
christine-thomp

22 MAY, 2016

A great low calorie and zesty side dish for picnics, BBQs, sandwiches, etc. You can add so many things to a basic pickled red cabbage slaw. My favorite add-ins are pickled caraway seed, cumin seed, and mustard seed for a deli style flavor, or parsley, carrots, shallots, and honey.
Reply

I'm in the mood for:

See Recipes