Red Cabbage Slaw (Anne Burrell) |
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Prep Time: 80 Minutes Cook Time: 0 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Ingredients:
1 small head red cabbage, tough bottom ribs removed, shredded (about 6 cups) |
2 bulbs fennel, cored and julienned |
3 carrots, grated |
2 granny smith apples, julienned |
1 red onion, very thinly sliced |
1 cup apple cider vinegar |
kosher salt |
1 1/2 to 2 cups mayonnaise |
2 to 3 tablespoons horseradish |
Directions:
1. Combine the cabbage, fennel, carrots, apples and onion in a large bowl. Douse with the vinegar, season with salt and let sit at least 1 hour. This will soften the cabbage and make it seem almost cooked, but it will still have a great texture.
2. Drain the cabbage of excess liquid but still keep it fairly juicy. Stir in the mayonnaise and horseradish. Taste for seasoning and add salt. The result should be a creamy and tart slaw.
3. Photograph by Andrew McCaul
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