Sweet & Sour Slaw Recipe

This year-round slaw is simple to make. The touch of olive oil just adds a little glisten and can be skipped for a fully fat-free slaw. It pairs well with burgers and grilled chicken or pork chops. You can also add a julienned apple to the mix.

do ahead Slaw can be fully made up to a day ahead. As slaw sits, the cabbage will wilt and render water. This decreases the total volume and thins the dressing some. Re-toss before serving.
1/2 pound carrots, peeled
1/2 bunch scallions, chopped
1/2 cup coarsely chopped fresh dill, loosely packed
1 cup coarsely chopped fresh flat-leaf parsley, loosely packed
1 medium cabbage, about 3 pounds
5 tablespoons sugar
2/3 cup apple cider vinegar
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 Cut cabbage in quarters. Remove the core and discard. Set cabbage flat side down and finely slice. Place cut cabbage in large bowl. Pick through to find any thick pieces and slice them.
2 With a box grater or the largest holes of a food processor attachment, shred carrots. Combine cabbage, carrots, scallions, dill and parsley. In a separate bowl, combine sugar, cider vinegar, salt and pepper and stir well to dissolve sugar. Add olive oil. Pour dressing over vegetables. Cabbage should sit in dressing for at least 20 minutes before serving.
Works well with recipe for Thai Chicken Thighs.
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