As written, this cabbage slaw recipe starts with about 5-ish cups of ingredients. After mixing in the dressing, the volume decreases to about 3 cups, more or less.

Let the slaw sit for 15–30 minutes in the fridge to allow flavors to meld and the cabbage to slightly soften. Give it one last stir and adjust seasoning if needed (especially sugar, salt, or ...

Red cabbage tends to be tougher than the green variety, so shredding it thinner not only makes it easier to eat, it also speeds up the process of ridding it of extra moisture in the first step.

Ingredients 1 Head Cabbage, Shredded Fine 1 Red Bell Pepper, Chopped Fine 1 Onion, Chopped Fine 2 c Sugar 1 c White Vinegar 1 tsp Mustard Seed, Crushed 1 tsp Celery Seed Salt And Pepper, To Taste ...

5. Add cabbage, carrot, mint and crushed peanuts to mushrooms. Pour onion-dressing mixture over cabbage; toss until combined and cabbage softens slightly, about 1 minute. Transfer to a large platter.

Serves 8 Think of this hearty slaw as a fall chef's salad. When lettuce and native tomatoes disappear from farm stands and farmers' market, replace them with cabbage and apples. Chef's salad is ...

Toasted Pumpkin Seed and Árbol Vinaigrette 3 tablespoons pumpkin seeds 1/2 cup extra-virgin olive oil 1/2 cup canola oil 10 chiles de àrbol, stemmed 2 garlic cloves, crushed 1/2 cup apple cider ...

To shred cabbage for slaw, you have a few choices. To do it by hand, first remove any dinged-up outer leaves and then quarter the cabbage. Cut the core out of each quarter.

2. In a large bowl, toss the red cabbage, pickled onion, radish, mint, and salt. 3. Pour the jalapeno dressing over slaw. Squeeze lime juice over slaw. Add balsamic glaze and toss.

Andrea Nguyen's Spicy Cabbage, Peanut & Mushroom Slaw 1 small garlic clove 1 (2-in.) small fresh serrano chile or red Thai chile, unseeded and chopped ½ tsp. granulated sugar ...