Recipe

Autumn Cabbage Slaw Recipe

Add Step-by-Step Photos	Kytigger / All my dishes 1 year, 1 month ago The slaw can be made up to 2 days ahead. Just leave out the oranges, which lose their bright color over time. Fold in oranges just before serving. Prep:15m Cook:120m Servings:8	Kytigger
	makeahead easy different

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Ingredients

3/4 cup cider vinegar

1/4 cup olive oil

1/4 cup light brown sugar

Kosher salt and black pepper

1 medium red cabbage (about 2 1/2 pounds) - cored, quartered, and thinly sliced

1 large red onion, thinly sliced

1/4 cup fresh flat-leaf parsley, roughly chopped

2 navel oranges

Directions

In a large bowl, combine the vinegar, oil, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper and stir until the sugar is dissolved. Add the cabbage, onion, and parsley and toss to combine.

Cut away the peel and white pith of the oranges. Slice the fruit into thin half-moons and gently fold into the cabbage. Refrigerate, covered, tossing occasionally, for 2 hours. Serve chilled or at room temperature

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