The other night I wanted to make a slaw and was craving one of those fresh, crisp, crunchy slaws. I felt pretty comfortable with just tossing some oil and vinegar onto the cabbage and calling it slaw, but thought I’d check the proportions, just in case. I found this recipe and followed it (for the most part). I wasn’t making slaw for a small army, so I used about 1/8 the amount suggested. I served this along with some ginger-rubbed pork. It was delicious and hit the spot.
1 c red cabbage
1/2 c baby carrots
3 TB olive oil
1 TB balsamic vinegar
1 tsp sugar
Yield: 2 servings
TKT: 5 minutes
Cut cabbage and baby carrots into strips.
Mix olive oil, balsamic vinegar and sugar together in a small bow.
Pour over cabbage and carrot mixture.
Serve right away or let marinate overnight.
Suggested additions, substitutions and variations:
-Honestly, I got nothun’. This was perfect.