Multicolor Slaw

Preparation info
  • Makes


    • Difficulty


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

By Richard Sax

Published 1997

  • About

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


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


  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