The traditional colors of Fat Tuesday celebrations are purple, green, and yellow, and this vibrant slaw mimics that combo. Use a mandoline or very sharp knife to cut the cabbage, and you'll avoid the rather strong smell that often comes when you shred it.
1/3 cup canola mayonnaise
2 tablespoons cider vinegar
1 teaspoon mustard seeds
1/2 teaspoon kosher salt
1/8 teaspoon ground red pepper
4 cups very thinly sliced green cabbage
1 cup very thinly sliced red cabbage
1/2 cup shredded carrot (1 medium)
3 thinly sliced green onions
How to Make It
Combine the first 5 ingredients in a large bowl, stirring with a whisk. Add remaining ingredients, and toss to coat.
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This was super easy to prepare as I used a bagged cabbage mix. It was a bit too spicy for my teen (I used 1/4 teaspoon of red pepper), so next time I cut back on that or add a teaspoon of sugar to the sauce. Nice for a quick side next to fajitas or tacos. I did add a little chopped cilantro.
This slaw truly is over the top. The colors are marvelous; didn't change a thing. Made it for some friends, one of which does not care for mayonnaise. He loved it, as did everyone else. Will be making it again soon for DH, who didn't get any the first time. A wonder side for grilled food.
LOVED this slaw! I could not believe the amazing flavors and didn't have to make any changes to the recipe. Also the time to make really is 8 minutes if you use pre-packaged slaw. Tips: A 15 oz package of classic coleslaw will eliminate one ingredient (carrots as they already come mixed in). For preference, I increased the ground red pepper to 1/4 of a tsp, and I would absolutely add at least 2 additional stalks of green onion. Otherwise, this is an incredibly refreshing (with a nice tang from the vinegar and mustard seed) slaw. Will make again and again in hot summer months; enjoy!
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