Mardi Gras Slaw
Mardi Gras Slaw
serves 8-10
1/4 cup vegetable oil or Safflower oil
1/4 cup apple cider vinegar
1 1/2 Tablespoons granulated sugar
2 teaspoons kosher salt, plus more to taste
1 medium garlic clove, finely grated on a microplane
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/2 head red cabbage, cored and thinly sliced (about 6 cups)
1/2 head green cabbage, cored and thinly sliced (about 6 cups)
2 yellow bell peppers, stemmed, seeded, and thinly sliced
6 scallions, roots trimmed and sliced thin
1 medium shallot, finely diced
1/4 cup chopped fresh flat-leaf parsley
Freshly ground black pepper to taste
In a medium bowl, whisk together the oil, vinegar, sugar, salt, garlic, cayenne, paprika, and thyme until the sugar has dissolved. In a large bowl, toss together the cabbage, pepper, scallions, shallot, and parsley. Pour the vinaigrette over the cabbage mixture and toss to combine. Season to taste with freshly ground black pepper and salt if needed. Cover and refrigerate for at least an hour and up to 4 hours. Enjoy!
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