Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Cabbage and Roasted Pepper Slaw with Pickled Raisins
4 to 6 Servings
Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.
Crisp, mild cabbage pairs well with bolder, more attention-grabbing ingredients. Here, thinly sliced cabbage is tossed with sweet, silky roasted red peppers, toasted nuts and raisins quick-pickled in vinegar that dot the slaw with sweet-sour flavor. This is a great accompaniment to roasted or grilled lamb or pork, or meaty fish such as salmon and swordfish; it’s also great in sandwiches. Stored in an airtight container in the refrigerator, the slaw keeps well for up to three days.
pound red cabbage OR green cabbage OR a combination, cored and thinly sliced (about 4 cups)
Kosher salt and ground black pepper
01In a large bowl, toss the cabbage with ½ teaspoon salt; let stand for about 15 minutes. Meanwhile, in a small microwave-safe bowl, stir together the raisins and 2 tablespoons vinegar. Microwave on high until the raisins are plumped and heated through, about 1 minute; set aside. In another small bowl, whisk together, the remaining 1 tablespoon vinegar, oil, mustard, ¼ teaspoon salt and ½ teaspoon pepper.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.