Taste of Today Recipes
Southern Slaw
A refreshing side salad for your summer BBQ
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.
Crews Begin Metro-North Clean-Up
