My vinegar based cabbage slaw is a great accompaniment to any Carribean, Jamaican, or barbeque dishes.
Serves 6.
Here’s what you’ll need:
- 3 cups cabbage, shredded
- 1/2 cup carrots, julienned
- 1/4 cup red bell pepper, julienned
- 1/4 cup green bell pepper, julienned
- 1 scallion, thinly sliced length wise
- 2 garlic cloves, minced
- 1/2 cup apple cider vinegar
- 2 Tablespoons sugar
- 1 Teaspoon salt
- 1/2 Teaspoon ground black pepper
- 1/2 Teaspoon ground white pepper
- 1 Tablespoon dried thyme
- 1 Teaspoon celery seed
- 3 Tablespoons extra virgin olive oil
- 3 cloves
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In a small mixing bowl whisk together vinegar, sugar, thyme, extra virgin olive oil, salt, black & white pepper, cloves, celery seed, and garlic.
That’s your dressing.
In a large salad bowl combine all of the vegetables and toss with the dressing.
Cover and place in refrigerator for at least 30 minutes.
Toss again before serving.
