COLD SLAW
This classic Cold Slaw recipe offers a refreshing and tangy side dish, perfect for summer gatherings or alongside hearty meals. The combination of crisp cabbage, sweet apple, and a simple vinegar dressing creates a delightful balance of flavors and textures. This easy-to-make slaw is a crowd-pleaser, offering a satisfying crunch and a burst of freshness.
Ingredients
- 1 head Firm, white head of cabbage
- 1 each Onion
- 1 each Sour apple
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon White pepper (Quantity estimated (not specified in original recipe))
- 2 tablespoons White sugar (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter (or goose oil) (Originally goose oil. Substituted with butter for modern preference.)
- 2 tablespoons White wine vinegar (Quantity estimated (not specified in original recipe))
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Instructions
- 1Halve the head of cabbage, remove the core, and shred it as finely as possible using a slaw cutter or a sharp knife. Dice the onion and the sour apple.
- 2In a large bowl, sprinkle the shredded cabbage, diced onion, and apple with salt, white pepper, and white sugar. Mix lightly using two forks to combine.
- 3Heat the butter (or goose oil) in a small saucepan until melted. Add the white wine vinegar and bring to a boil. Pour the hot vinegar mixture over the slaw and mix thoroughly.
- 4Cover the slaw and let it sit for a short time to allow the flavors to meld. Serve cold.
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