Summer Slaw 🎬

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📍 Introduction

Coleslaw isn’t a perennial favorite for nothing. It’s economical, filling, nutritious (hello, fiber), and can be quite healthy (depending on how much mayonnaise & sugar you add). 

The key to making great coleslaw is letting it marinate for at least 8 hrs. Also, slicing the cabbage thin is critical, so keep that knife razor-sharp or try your hand at (safely) using a mandoline.

Two famous recipes worth checking out hail from 2nd Avenue Deli - one of the oldest & most famous kosher delis in the nation. Health Salad is a light appetizer, served at the table before you order. Coleslaw is typically served as a creamy side with sandwiches. 

This recipe was inspired by those two recipes & blends the best of both. It is lighter than a traditional coleslaw but richer than simply marinated. 

🧂Ingredients: 

• 1 head of green or purple cabbage, sliced thin 

• 2 cups finely shredded carrot

• 3 tbsp vinegar (e.g., white, champagne, apple cider) 

• 2 tbsp sugar 

• 3 tbsp mayonnaise (optional, add more to taste) 

• 1 teaspoon salt 

• 1 teaspoon pepper to taste (optional) 

✔️Instructions: 

• Remove the outer leaves of the cabbage - they can be rubbery

• Slice the cabbage in half and cut out the core  

• Slice the cabbage as thinly as possible

• Shred carrot (with grater or food processor)  

• Mix the dressing in a large bowl

• Add cabbage & carrots, toss 

• Let soak/marinate for 8+ hrs

• Store for up to a week in a large jar or covered bowl 

📓 Notes, Tips & Tricks: 

• Flavor preferences are personal. Adjust ingredients to your liking.  

• For some added glam, combine both purple & green cabbage. You can save the two remaining halves for the next week. 

  

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