Name: Multicolor Slaw
Yield: Makes 4 Servings
Ingredients: ½ head of green cabbage (halved through the core); Creamy Mustard-Dill Dressing or Light Sweet-and-Sour Dressing (recipes opposite page); ½ head of red cabbage (halved through the core); 3 scallion greens, thinly sliced on a sharp diagonal; 3 carrots, trimmed, peeled, and coarsely grated (about 2 cups); 1 small yellow pepper, cored, seeded, and cut into long, thin slivers; 1 small red (bell) pepper, cored, seeded (Bell Pepper Basics), and cut into long, thin slivers; ¼ cup chopped fresh parsley; Salt and freshly ground black pepper, to taste

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

There’s lots of color in this version. Choose either dressing.

Ingredients

½ head of green cabbage (halved through the core)
½ head of red cabbage (halved through the core)
1

Method

To shred the cabbage, cut the green cabbage half in half again through the core. Remove the outer leaves. Cut away the core with a large chef’s knife. Cutting crosswise, cut the cabbage in long, thin shreds. Transfer the shredded cabbage to a large mixing bowl. Repeat with the red cabbage. Add the red and yellow bell peppers, the carrots, scallions, parsley, and salt and

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Multicolor Slaw

Ingredients

Method

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