Mardi Gras Slaw
By Cristin WalshPublished on December 6, 2013
Time
30 minutes, plus 1 hour chilling
Yield
Serves 8 to 10
Ingredients
¼ cup vegetable oil ¼ cup cider vinegar 4 teaspoons sugar 2 teaspoons salt 2 teaspoons garlic powder ¾ teaspoon pepper ¼ teaspoon cayenne pepper ¼ teaspoon paprika ¼ teaspoon dried thyme ½ head red cabbage, cored and sliced thin (6 cups)½ head green cabbage, cored and sliced thin (6 cups)2 yellow bell peppers, stemmed, seeded, and sliced thin6 scallions, sliced thin½ cup thinly sliced red onion
Instructions
- Whisk oil, vinegar, sugar, salt, garlic powder, pepper, cayenne, paprika, and thyme together in large bowl until sugar has dissolved. Add red and green cabbage, bell peppers, scallions, and onion and toss to combine. Cover and refrigerate for at least 1 hour before serving.
Time
30 minutes, plus 1 hour chillingYield
Serves 8 to 10Ingredients
¼ cup vegetable oil
¼ cup cider vinegar
4 teaspoons sugar
2 teaspoons salt
2 teaspoons garlic powder
¾ teaspoon pepper
¼ teaspoon cayenne pepper
¼ teaspoon paprika
¼ teaspoon dried thyme
½ head red cabbage, cored and sliced thin (6 cups)
½ head green cabbage, cored and sliced thin (6 cups)
2 yellow bell peppers, stemmed, seeded, and sliced thin
6 scallions, sliced thin
½ cup thinly sliced red onion
Ingredients
¼ cup vegetable oil
¼ cup cider vinegar
4 teaspoons sugar
2 teaspoons salt
2 teaspoons garlic powder
¾ teaspoon pepper
¼ teaspoon cayenne pepper
¼ teaspoon paprika
¼ teaspoon dried thyme
½ head red cabbage, cored and sliced thin (6 cups)
½ head green cabbage, cored and sliced thin (6 cups)
2 yellow bell peppers, stemmed, seeded, and sliced thin
6 scallions, sliced thin
½ cup thinly sliced red onion
Ingredients
¼ cup vegetable oil
¼ cup cider vinegar
4 teaspoons sugar
2 teaspoons salt
2 teaspoons garlic powder
¾ teaspoon pepper
¼ teaspoon cayenne pepper
¼ teaspoon paprika
¼ teaspoon dried thyme
½ head red cabbage, cored and sliced thin (6 cups)
½ head green cabbage, cored and sliced thin (6 cups)
2 yellow bell peppers, stemmed, seeded, and sliced thin
6 scallions, sliced thin
½ cup thinly sliced red onion
Why This Recipe Works
For a crunchy slaw with all the color and spice of the Big Easy, we started with both red and green cabbage. Continuing the Mardi Gras color scheme of purple, gold, and green, we added yellow bell peppers, scallions, and red onion. Mayo-based dressings muted the vibrant colors and flavors of the slaw, so we went with an oil-based dressing boldly flavored with garlic, paprika, thyme, and cayenne. Making a superconcentrated dressing accounts for the moisture given off by the cabbage, and letting the slaw sit for an hour enables all the flavors to meld.
Instructions
- Whisk oil, vinegar, sugar, salt, garlic powder, pepper, cayenne, paprika, and thyme together in large bowl until sugar has dissolved. Add red and green cabbage, bell peppers, scallions, and onion and toss to combine. Cover and refrigerate for at least 1 hour before serving.
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