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Red Slaw

Photo: Cedric Angeles


Makes about 3 cups

This Red Slaw marinates overnight, but the result is well worth the wait.


  • 3 cups thinly sliced red cabbage
  • 3/4 cup thinly, vertically sliced red onion
  • 6 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 3 tablespoons Kewpie (Japanese) mayonnaise
  • 1 honeycrisp apple, peeled and grated (about 1 cup)

How to Make It

  1. Combine first 5 ingredients in a large bowl; toss well to coat. Place 3 to 4 heavy plates on top of cabbage mixture to weigh down; wrap tightly with plastic wrap. Refrigerate 8 hours or overnight.

  2. Drain liquid from cabbage mixture. Stir in mayonnaise and apple.