Multicolor Slaw

Preparation info

  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in

Get in There and Cook: A Master Class for the Starter Chef

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 small red (bell) pepper, cored, seeded (Bell Pepper Basics), and cut into long, thin slivers
  • 1 small yellow pepper, cored, seeded, and cut into long, thin slivers
  • 3 carrots, trimmed, peeled, and coarsely grated (about 2 cups)
  • 3 scallion greens, thinly sliced on a sharp diagonal
  • ¼ cup chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • Creamy Mustard-Dill Dressing or Light Sweet-and-Sour Dressing (recipes opposite page)

    Method

    1. 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 pepper. Toss gently with your hands or 2 large spoons until all of the ingredients are evenly distributed.
    2. Pour whichever dressing you choose over the vegetable mixture and toss with your hands or 2 large spoons to combine. Taste and correct the seasonings, adding more salt and pepper, parsley, or scallion greens, if needed. Cover and chill for at least 1 hour.