Imagine a side dish that's not just a salad, but a visual masterpiece that will have your guests reaching for their cameras before their forks! This Two Tone Slaw in a Cabbage Bowl isn't just another boring side dish - it's a vibrant, crunchy celebration of colors and flavors that transforms ordinary vegetables into an extraordinary culinary experience. With a perfect balance of crisp cabbage, sweet carrots, and a tangy dressing, this recipe is about to become your new summer sensation that's as Instagram-worthy as it is delicious.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 small green cabbage, shredded
- 1 small red cabbage, shredded
- 2 carrots, grated
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
- Prepare your vegetables by thoroughly washing the green and red cabbages under cool running water. Pat them dry with clean kitchen towels.
- Using a sharp chef's knife, carefully core both cabbages and slice them into thin, uniform shreds. Aim for strips approximately 1/4 inch wide to ensure consistent texture.
- Peel the carrots and use a box grater or food processor to grate them into fine, uniform shreds. This will help distribute the carrot evenly throughout the slaw.
- In a large mixing bowl, combine the shredded green and red cabbages, creating a beautiful two-tone base for your slaw.
- Add the grated carrots to the cabbage mixture and gently toss to distribute ingredients evenly.
- In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until the dressing is smooth and well combined.
- Pour the dressing over the cabbage and carrot mixture, using a spatula to fold and coat all ingredients thoroughly.
- Cover the slaw and refrigerate for at least 30 minutes to allow flavors to meld and ingredients to slightly soften.
- Before serving, give the slaw a final gentle toss and adjust seasoning if needed. Serve chilled in a large cabbage leaf for a beautiful presentation.
Tips
- • For the crispiest slaw, slice your cabbage as thinly as possible - a sharp knife or mandoline can help achieve paper-thin strips. • Let your slaw rest in the refrigerator for at least 30 minutes before serving to allow the flavors to mingle and develop. • For extra crunch, consider adding toasted sunflower or pumpkin seeds just before serving. • If you prefer a lighter dressing, you can substitute half the mayonnaise with Greek yogurt. • Always taste and adjust seasoning before serving - a little extra vinegar or salt can elevate the entire dish. • For a beautiful presentation, serve in a hollowed-out cabbage leaf as suggested in the recipe for that wow factor.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 8g
Protein: 2g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 5mg
