Carolina Red Slaw
- Number of Servings: 10
Ingredients
1/2cup cider vinegar1/2teaspoon red pepper flakes2/3cup ketchup2teaspoons salt1head green cabbage, cored1/4cup sugar
1. Microwave vinegar and pepper flakes until mixture is bubbling around edges, 1 to 1 1/2 minutes. Whisk ketchup and 1 teaspoon salt into vinegar mixture until combined.
2. Cut cabbage into 2-inch-thick wedges and shred in food processor fitted with shredding disk. Toss cabbage, sugar, and remaining 1 teaspoon salt in large bowl. Cover bowl and microwave until cabbage is just beginning to wilt, 1 1/2 to 2 minutes, stirring halfway through. Transfer cabbage mixture to colander set over bowl. Let cool to room temperature, about 15 minutes, stirring occasionally.
3. Press cabbage to release excess moisture; discard liquid (it should measure about 1/3 cup). Toss cabbage and dressing in clean large bowl until combined. Cover and refrigerate for 30 minutes or up to 2 days. Serve.
Serving Size: 8-10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user KELLAMINA.
2. Cut cabbage into 2-inch-thick wedges and shred in food processor fitted with shredding disk. Toss cabbage, sugar, and remaining 1 teaspoon salt in large bowl. Cover bowl and microwave until cabbage is just beginning to wilt, 1 1/2 to 2 minutes, stirring halfway through. Transfer cabbage mixture to colander set over bowl. Let cool to room temperature, about 15 minutes, stirring occasionally.
3. Press cabbage to release excess moisture; discard liquid (it should measure about 1/3 cup). Toss cabbage and dressing in clean large bowl until combined. Cover and refrigerate for 30 minutes or up to 2 days. Serve.
Serving Size: 8-10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user KELLAMINA.
Nutritional Info Amount Per Serving
- Calories: 73.2
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 655.7 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 2.9 g
- Protein: 1.8 g
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