This is the time of year when cabbage tends goes on sale, especially right before St. Patrick’s Day.
When the price is super cheap it’s hard to pass it up. I usually buy too many and end up having to stuff them in the nooks and crannies of the fridge just to get them to fit.
Cabbage lasts nicely in the fridge and it’s delish in salads, tacos, soups, or when sautéed or even steamed.
And it’s so good made into coleslaw too.
Have you had coleslaw in a sandwich before?
One of my ultra fave sandwiches is pastrami with Swiss cheese topped with coleslaw. SUPER YUM.
This coleslaw recipe is quick to make and best of all it’s made from ingredients right out of the pantry.
It’s also super tasty and can be whipped up in no time for a side dish.
Before we check out the ingredients, a huge thank you for stopping by!
And have a nice weekend too.
Ok, on to the ingredients.
Here’s how to make it:
Thinly slice the green cabbage in about 2 to 3 inch long pieces.
Then add it to a large bowl.
Next, thinly slice the purple cabbage in the same size pieces…
…and add it to the bowl.
Chop the green onions,
and the carrots, and them to the bowl.
Add the mayonnaise,
and rice vinegar to the bowl.
Stir together all ingredients until completely combined.
Give the coleslaw a quick taste to see if you prefer more salt or a bit more sugar.
Serve chilled as a side dish,
or add to a sandwich instead of lettuce. Enjoy!
Here are some other recipes using cabbage:
Yield: Serves 3
4 cups shredded Green Cabbage
1 cup shredded Purple Cabbage
½ cup chopped Carrots
2 chopped Green Onions
2 tablespoons Rice Vinegar
½ cup Mayonnaise
2 teaspoons Sugar
¼ teaspoon Salt (or salt to taste)
4 dashes Ground Black Pepper
In a large bowl add the green and purple cabbage, carrots, green onions, rice vinegar, mayonnaise, sugar, salt and pepper. Stir together all ingredients until completely combined. Give the coleslaw a quick taste to see if you prefer more salt or a bit more sugar. Serve chilled as a side dish or add to a sandwich instead of lettuce.