Red Cabbage Slaw

I hand cut the cabbage as suggested in the reviews.   I did not use a whole head as I wanted to try it first.  So I adjusted the malt vinegar to the portion of cabbage.  I let the vegetables sit and soak for a couple hours, but I tossed it frequently.  The cabbage reduced to over half.  I also absorbed most of the vinegar.  I made the dressing to eye and taste and my slaw was no liquidy.  I do need to stir prior to dishing out but that is normal.  A keeper for me.  I loved the sour and I loved that the cabbage was tender.

Without any malted vinegar in my pantry, I substituted equal amounts apple cider, balsamic, and seasoned rice vinegars. Following the advice of previous reviewers, I drained the excess vinegar before adding the mayonnaise, and the slaw consistency was perfect. Same thing about thinly slicing/shredding the cabbage by hand. The only additional comment I’d like to mention is that this makes A LOT. I halved the recipe, and I easily had enough to feed eight coleslaw-loving friends.

Do not use your food processor to shred the cabbage. The food processors shred is too small and fine for this slaw. You need the thicker slice of the hand shred to stand up to the strong vinegar sauce. I did use the food processor and ended up with far too much vinegar/liquid in the bowl. Nobody really ate this beyond a couple of bites, but i should have followed my gut and hand shredded the cabbage.

Didn’t love. Wish I’d followed other posters’ advice & drained the vinegar, I just could not get a good balance and ended up adding a couple of TBS of sugar to offset the strong vinegar flavor, which was really amped up by the Dijon mustard. Just didn’t love…

One of the best slaws I’ve ever made and easy too. Many thanks to Anne Burrell.

I normally don’t make coleslaw but I made this one and my family loved it. I do agree with others in that you have to drain some of the vinegar off before adding the mayo. I also have made this using some leftover green cabbage along with the red cabbage. Came out great looking and tasting too. Will make this one quite often.

Very Good but you do have to adjust. 1 cup of vinegar is way too much start with half a cup. I made the mistake of shredding in a food processor DON’T DO THAT! Makes it watery. Use your knife skills (LOL). I also used a 1/2 cup of mayo to start(did not have to increase it). It’s a good recipe. I think it has to do with size of cabbage whether you follow the recipe as is/or if you need to make the adjustments. It really is a good recipe you just have to eye it.

Really good, but way too much malt vinegar and I took the advice of other reviews and drained almost all of it out before adding in the mayo and other ingredients. Still had a very strong vinegar flavor, but still was good. Next time I will use less vinegar to let the cabbage and carrots to soak in first, then I think it will cut back the vinegar taste.

I prepared this recipe along witht he fish and chips. It was all very good and perfecly complementary. I really enjoyed the slaw. However I did find the need to adjust the amount of ingredients it called for. I only used about 3/4 a cup of mayo, and it was a bit much. Also, I did have to drain of the excess vinegar as well. This is very easy to prepare and fun to work with the colorful veggies as well. I will definatley make this again.

This is one of the best cole slaws I have ever had. My family is in love with it and I love the different taste. I fix it on a regular basis. We never get tired of it. Thanks for recipe.