So here is that follow-up recipe to the braised cabbage that I promised 2 weeks ago. I’ve been craving summery food lately like veggie burgers and slaws this past week due to the rare nice weather we’ve been having.
So grab that other half of the cabbage, slice it into wedges and 1 1/2 inch chunks. Peel and grate two carrots. Chop and dice an apple or two of your choice and add it to the veggies. Set your veggies aside on a plate.
Now, get your dressing ready. Combine the vinegar and oil. Then whisk in the mayonnaise and pepper. Throw the cabbage, carrot and apple mixture into a bowl and toss in the dressing, stir to coat.
1/2 head red cabbage
1/2 cup Apple cider vinegar
1/2 cup Extra virgin olive oil
1/4 cup Light Mayonnaise
2 Carrots, peeled and grated
1 or 2 Apples, diced
Kosher salt and ground pepper to taste
Optional Ingredients ( I omitted due to my Limited Sugar diet): 2 tbsp Sugar and 1 cup Raisins.
Also: Celery seed, which I didn’t have.
You can of course omit the mayo, which a lot of people do, to make this vegan. I usually make it without it but I decided to experiment with it to see how it would taste. Either way works just fine.
Ooooh, isn’t it so purdy? I should have taken some step by step photos for this one, but of course I forgot.
See how easy it is to make yourself? You don’t need to buy any of that bagged, pre-made stuff.
This slaw is perfect for a cookout with grilled portobello mushroom burgers, any variety of veggie burgers you like, or tofu and veggie skewers. Delicious. I can almost smell the barbecue and I’m hungry again.