New York Daily News

Creamy tri-color slaw

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Prep: 20 minutes Chill: 1 hour Makes: 12 to 14 servings To save time and knife work, you can use store-bought shredded cabbage; just be sure to buy a brand that is very finely shredded for tender slaw. You’ll need 30 to 36 ounces shredded cabbage for 12 to 14 servings. 1 ½ medium-size small head red head cabbage, green cabbage, cored cored 2 large carrots, trimmed, peeled 1 jar (16 ounces) mayonnaise ¼ cup half-and-half 1½ tablespoon­s cider vinegar 1 teaspoon salt, plus more to taste 1⁄2 teaspoon paprika (smoked or sweet)

1. Use a mandolin or a very sharp slicing knife and a cutting board to slice both cabbages as thinly as possible. Discard any large tough cabbage ribs. You’ll have 12 to 14 cups. Use a vegetable peeler to thinly shave the carrots into pieces about 2 inches long.

2. Put the mayonnaise, half-and-half, vinegar, 1 teaspoon salt and paprika into a large bowl; mix well. Add the cabbages and carrots. Toss to coat the cabbage well with the dressing. Taste and season with more salt if desired. Refrigerat­e at least 1 hour or up to 2 days. Serve very cold. Nutrition informatio­n per serving (for 14 servings): 256 calories, 25 g fat, 4 g saturated fat, 15 mg cholestero­l, 7 g carbohydra­tes, 4 g sugar, 2 g protein, 403 mg sodium, 3 g fiber

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