Southern Slaw - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Southern Slaw

A refreshing side salad for your summer BBQ

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    NEWSLETTERS

    Southern Slaw
    John Reid

    • 1 medium sized head green cabbage about 2 pounds
    • 1 tablespoon kosher salt
    • 1 tablespoon sugar
    • 1 small red pepper
    • 2 tablespoons sugar
    • 1 tablespoon kosher salt
    • ¼ cup red wine vinegar
    • ½ cup vegetable oil
    • 2 tablespoons chopped fresh parsley

    Remove the tough outer leaves of the cabbage and discard. Cut the cabbage in half top to bottom then remove the core. Cut each half into ¾ inch slices then rotate the cabbage to cut into a ¾ inch dice. Repeat with other half. Place the diced cabbage in a large bowl and toss with 1 tablespoon kosher salt and 1 tablespoon sugar. Let stand for at least 25 minutes then pour off excess water. Cut open the pepper and remove the stem, pith, and seeds. In the beaker of a blender place the trimmed pepper, 2 tablespoons of sugar, 1 tablespoon of kosher salt, the red wine vinegar, and the oil. Turn on high and puree. Combine with the drained cabbage and let sit for 2 minutes. Toss with the 2 tablespoons of chopped parsley then serve. Makes about 1 quart.