Tossed salad is good, but it’s nice to have something different occasionally. The chef promised to by me some shredded cabbage this week, and this is a tasty way to prepare it.
If your chef won’t bring home a bag of coleslaw mix, you could use 2 cups of thinly sliced cabbage and 1 cup of carrot strips.
You can see a picture of our slaw at the end of this post. It’s a bit tart, so if you like a milder slaw, you could add a tablespoon of mayonnaise, to smooth out the flavour.
Cabbage and Carrot Slaw
- 3 cups coleslaw mix (shredded cabbage and carrots)
- 2 tbsp cider vinegar
- 1 tbsp olive oil
- Salt and pepper
- In a large salad bowl, toss the coleslaw mix, vinegar and oil.
- Season with sale and pepper to taste.
- Cover and refrigerate at least one hour before serving.