This savory Ribbon Slaw is a tasty blend of purple cabbage, Chinese cabbage, radishes, red bell pepper, green bell pepper, green onions, and carrots. Pictured with Lobster Salad Barquettes.
Ribbon Slaw
Yield: 9 (1-cup) servings
Ingredients
- ½ head purple cabbage
- 1 small head Chinese cabbage
- 1 bunch radishes
- 1 large red bell pepper
- 1 large green bell pepper
- 1 bunch green onions
- 2 large carrots
- 1 tablespoon salt
- 1 cup apple cider vinegar
- 1 cup firmly packed dark brown sugar
- ¼ teaspoon ground black pepper
- Garnish: carrot rosette*
Instructions
- Using a sharp chef’s knife, cut purple cabbage, Chinese cabbage, radishes, and bell peppers in long, vertical ¹⁄8-inch-wide strips. Cut green onions into ¼-inch angled slices.
- Using a vegetable peeler, cut carrots into strips.
- In a large colander, toss all vegetables with salt until well mixed. Place over a large bowl, and let sit for 2 hours.
- Discard liquid that drains into bowl. Transfer vegetables to another bowl.
- In a small bowl, combine vinegar, brown sugar, and black pepper, whisking well. Pour over vegetables, and toss until coated. Refrigerate until cold, 2 to 3 hours.
- When ready to serve, drain and pack approximately 1 cup slaw into a 2½-inch round ring mold†. (When placing slaw in ring mold, layer vegetable strips in a circular pattern.) Press down to compact slaw and drain liquid. Push out onto serving plate. Repeat with remaining slaw.
- Garnish each serving with a carrot rosette, if desired.
Notes
Editor’s Note: Slaw is best when made on the day it will be eaten.
*Use a vegetable peeler to shave a 4- to 5-inch strip from a whole carrot. Roll up to form a rose shape.
†For the ring mold, we used a 4-ounce metal can with the top and bottom removed.
*Use a vegetable peeler to shave a 4- to 5-inch strip from a whole carrot. Roll up to form a rose shape.
†For the ring mold, we used a 4-ounce metal can with the top and bottom removed.
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