Crimson Slaw
Submitted by mundybertha
Crunchy no-mayo coleslaw with shredded red cabbage, cauliflower, and carrots tossed in a tangy tarragon-dill vinaigrette. A vibrant, make-ahead side dish that holds up at cookouts and potlucks.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minForget heavy, mayo-drenched coleslaw. This one is all about crunch and zing.
Shredded red cabbage, cauliflower, carrots, green pepper, and scallions get tossed in a bright vinaigrette spiked with tarragon, dill, and basil. A splash of lemon juice and tarragon vinegar keep things tangy without weighing anything down.
It actually gets better as it chills, so make it hours ahead and let the flavors meld.
Chef Tips
- Use a slotted spoon when serving so you leave the excess dressing behind and keep each plate crisp.
- Shred the cabbage thin. Thick chunks don’t absorb the vinaigrette and stay tough.
- Make it a day ahead. The vegetables soften just enough overnight while staying crunchy at the core.
Ingredients
Directions
Ccombine oil, vinegar, lemon juice, pepper, sugar, dillweed, basiland tarragon in a medium bowl, mixing well.
Add remaining ingredients; toss well.
Cover and chill.
Use a slotted spoon to serve.
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