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Ribbon Slaw


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Ribbon Slaw





½ head purple cabbage
1 small head Chinese cabbage
1 bunch radishes
1 large red bell pepper
1 large green bell pepper
1 bunch green onions
2 large carrots
1 tablespoon salt
1 cup apple cider vinegar
1 cup firmly packed dark brown sugar
¼ teaspoon ground black pepper
Garnish: carrot rosette*


• Using a sharp chef’s knife, cut purple cabbage, Chinese cabbage, radishes, and bell peppers in long, vertical 1⁄8-inch-wide strips. Cut green onions into ¼-inch angled slices.
• Using a vegetable peeler, cut carrots into strips.
• In a large colander, toss all vegetables with salt until well mixed. Place over a large bowl, and let sit for 2 hours.
• Discard liquid that drains into the bowl. Transfer slaw to another bowl. Set aside.
• In a small bowl, combine vinegar, brown sugar, and black pepper, whisking well. Pour over slaw, and toss until vegetables are coated.  Refrigerate until cold, 2 to 3 hours.
• When ready to serve, drain and pack approximately 1 cup slaw into a 2½-inch round ring mold†. When placing slaw in ring mold, layer vegetable strips in a circular pattern. Press down to compact slaw and drain liquid. Push out onto serving plates.
• Garnish with a carrot rosette, if desired.

Note: Slaw is best when made on the day it will be eaten.

*Use a vegetable peeler to shave a 4- to 5-inch strip from a whole carrot. Roll up to form a rose shape.

† For the ring mold, we used a 4-ounce metal can with the top and bottom removed.

 

Pictured with Lobster Salad Barquettes



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