PARMESAN-BLACK PEPPER COLESLAW
Yield: 6 servings
List of Ingredients
1 medium head of cabbage (2 to 2 1/2 pounds)
1 large red bell pepper
1/2 cup white wine vinegar
1/4 cup olive oil
3 tablespoons sugar
2 1/4 teaspoons coarsely ground black pepper plus more if needed
3/4 teaspoon salt
1 (6- to 8-ounce) piece of Parmesan cheese, preferably Parmigiano-Reggiano,
at room temperature
3 tablespoons mayonnaise
3 tablespoons sour cream
Recipe
Remove 4 to 5 of the attractive outer leaves from the cabbage. Rinse and pat
dry. Cover with plastic wrap and refrigerate until ready to serve the salad.
Cut head of cabbage, lengthwise, into quarters. Cut out and discard tough
center core from each quarter. Slice each quarter, crosswise, into thin
strips to measure 8 cups. Place in large nonreactive mixing bowl.
Remove and discard stem from pepper, then halve lengthwise. Scrape out seeds
and cut out membranes. Slice peppers, lengthwise, into very thin strips. Cut
strips into 1-inch pieces and add to bowl with cabbage.
In small mixing bowl, whisk together vinegar, oil, sugar, pepper and salt.
Pour over cabbage and peppers and toss to coat well. Marinate 30 minutes.
Meanwhile, grate cheese, using coarse side of hand grater or food processor
to yield 1 1/2 cups. (You will probably have some cheese left over.) Whisk
together mayonnaise and sour cream and add to cabbage mixture along with
grated cheese. Mix well to combine. Cover bowl with plastic wrap and
refrigerate 4 hours or longer.
Bring slaw to room temperature before serving. Taste and season with more
salt and pepper, if desired. Line shallow serving bowl with reserved cabbage
leaves and mound slaw in center.
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