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Van Zant's Southern Slaw




Source of Recipe


Internet


List of Ingredients




1 med. Sized head green cabbage (about 2 pounds)
2 T kosher salt
3 T. sugar
1 small red bell pepper
¼ cup red wine vinegar
½ cup veg. Oil
2 T. chopped fresh parsley



Recipe



Remove the tough outer leaves of the cabbage and discard. Cut the
cabbage in half, top to bottom, then remove the core. Cut each half
into ¾ inch slices then rotate the cabbage to cut into a ¾ inch dice.
Repeat with other half
Put the diced cabbage in a large bowl and toss with 1-T. kosher salt
and 1 T. sugar. Let stand for at least 45 min, then pour off excess
water.
Cut open the pepper, remove the stem, pitch and seeds. In the beaker
of a blender, place the trimmed pepper, remaining 2 T. sugar and 1 T
kosher salt, red win vinegar and oil
Turn on high and puree. Combine with the drained cabbage and let sit

for 2 min. Toss with 2 T of chopped parsley, then serve.
Makes about 1 quart