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Red Cabbage Slaw
Holiday 2010
Red Cabbage Slaw
Holiday 2010BY: Tonia Wilson-Vuksanovic
This is a nice topper as it gives some crunch and tang, a great accompaniment to the braised pork. Use any leftovers for sandwiches.
4 cups (1 L) red cabbage, very finely shredded
1 cup (250 mL) Granny Smith apple, grated
1/4 cup (50 mL) fresh cilantro, coarsely chopped
1/2 cup (125 mL) green onion, very finely chopped
1 tbsp (15 mL) white vinegar
1 cup (250 mL) store-bought poppy seed dressing
Salt and black pepper to taste
1 Stir together in a medium bowl the cabbage, apple, cilantro, onion, vinegar and dressing.
2 Let rest in the refrigerator for 30 minutes, stir and season to taste with salt and pepper.
Makes 3 cups (750 mL)
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What to Serve
Red Cabbage Slaw
Holiday 2010BY: Tonia Wilson-Vuksanovic
This is a nice topper as it gives some crunch and tang, a great accompaniment to the braised pork. Use any leftovers for sandwiches.
4 cups (1 L) red cabbage, very finely shredded
1 cup (250 mL) Granny Smith apple, grated
1/4 cup (50 mL) fresh cilantro, coarsely chopped
1/2 cup (125 mL) green onion, very finely chopped
1 tbsp (15 mL) white vinegar
1 cup (250 mL) store-bought poppy seed dressing
Salt and black pepper to taste
1 Stir together in a medium bowl the cabbage, apple, cilantro, onion, vinegar and dressing.
2 Let rest in the refrigerator for 30 minutes, stir and season to taste with salt and pepper.
Makes 3 cups (750 mL)