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Cabbage and Roasted Pepper Slaw with Pickled Raisins
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.
4 to 6
Servings
Tip
Don’t skip the step of salting the cabbage and letting it stand for about 15 minutes. Salting helps draw out excess moisture from the vegetable while also seasoning it throughout.
30 minutes
Ingredients
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1
pound red cabbage OR green cabbage OR a combination, cored and thinly sliced (about 4 cups)
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Kosher salt and ground black pepper
Directions
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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.
