Southern Slaw - NBC Connecticut
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Taste of Today Recipes

Southern Slaw

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    NEWSLETTERS

    Southern Slaw

    Chef Chris Prosperi makes a southern slaw.

    (Published Saturday, May 25, 2019)

    • 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
    • 1/4 cup red wine vinegar
    • 1/2 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 3/4 inch slices then rotate the cabbage to cut into a 3/4 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.

    This recipe makes about 1 quart.

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