Removing oxygen from the equation by using a vacuum sealer allows you to create a vibrant, crisp, and flavorful summer slaw that maintains its color and a great texture, even when prepared in advance. Serve this tangy slaw alongside our Sous Vide Barbecue Pork and Sous Vide Potato Salad for a low-effort, full-flavor barbecue menu your guests won’t soon forget.
10 ounces green cabbage, shaved (about 3 cups)
1 small red bell pepper, thinly sliced (about 1 cup)
1 ounce green beans, thinly sliced diagonally (about 1 cup)
1 small shallot, thinly sliced (about 1/4 cup)
3 tablespoons granulated sugar
3 tablespoons apple cider vinegar
1 tablespoon olive oil
2 teaspoons kosher salt
1/2 teaspoon black pepper
How to Make It
Combine all ingredients in a large bowl; stir well to combine. Fold over top of 1 large vacuum sealer bag about 1 1/2 inches to keep top of bag clean. Carefully transfer slaw mixture into bag, and press slaw mixture into an even layer to fill bag. Using a vacuum sealer, remove air and seal bag tightly according to manufacturer’s instructions.
Place bag on its side in refrigerator. Chill 1 hour or overnight, turning bag once or twice. Open bag, and transfer slaw to a serving bowl. Serve immediately.
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