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Vinegary Slaw

Source of Recipe

From "The Ultimate Cook Book" by Bruce Weinstein


Recipe Introduction

"Long a staple in New York delis (where it's known as 'health salad'), this easy slaw gets better as it sits in the fridge."

List of Ingredients

◦  ¾ cup white vinegar
◦  ⅓ cup sugar
◦  2 tsp salt
◦  ½ tsp freshly ground black pepper
◦  1 small head white cabbage (about 1½ pounds)
◦  2 large carrots
◦  1 medium green bell pepper, cored, seeded, and finely diced
◦  1 medium red bell pepper, cored, seeded, and finely diced


Recipe

Whisk the vinegar, sugar, salt, and pepper in a large bowl.

Shred the cabbage and carrots through the large holes of a box grater or with the shredding blade of a food processor.

Toss the shredded cabbage and carrots along with the green and red bell peppers into the dressing. Cover and refrigerate for at least 12 hours or up to 1 week, stirring occasionally to coat all the vegetables. Serve by scooping up the vegetables with a slotted spoon, letting any excess dressing drain off.


Makes 8 servings


Variations:

â—¦ Add 2 teaspoons chopped dill fronds, 1 teaspoon red pepper flakes, or 1 teaspoon stemmed thyme with the sugar.

â—¦ Substitute white wine vinegar for the white vinegar.

â—¦ Substitute 4 celery ribs, thinly sliced, for the bell peppers.