This one is for those who are crazy for cabbage.
Thiswinter, eat the rainbow.
Now that it is in season, this versatile veggie is extra sweet and crunchy.
Credit: Victor Protasio; Food Styling: Emily Nabors Hall; Prop Styling: Christine Keely
We make the most of two types of cabbagegreen and redin this Tangy Rainbow Slaw.
Purple cabbage meets orange carrots and green cilantro in this colorful cabbage slaw.
Slaw is often an afterthought at potlucks and picnics.
But our Tangy Rainbow Slaw is a side dish that stands out from the rest.
The addition of sesame oil, rice vinegar, and roasted peanuts take this salad to the next level.
Refreshing and light, the slaw really lets the flavor of the fresh veggies shine.
Be sure to stir in the cilantro right before serving to keep it nice and fresh.
Our Test Kitchen shares some tips on the best way to core cabbage.
Using a sharp chef’s knife, split the cabbage in half and then into quarters.
Cut off and discard the core/stem section from each piece.
Finally, slice each quarter as desired.
To get extra thin and uniform shreds, use a mandolin to cut the cabbage.
Stir in fresh cilantro, and top with roasted lightly salted peanuts just before serving.
