Fresh cabbage in a tangy dressing makes any summer barbecue, picnic, or potluck party.
The key to this slaw is the vinegar. And the cream. Yep, there is no mayo insight here, instead, a bit of malt vinegar thickens up a bit of cream to make a tangy, slightly creamy, yet still light dressing. Serve it right away if you want to experience the integrity of the crunchy cabbage, or let it sit and sort of wilt and mingle with the dressing a bit for a bit of a softer slaw. In any case, this is a dish that doesn’t suffer from sitting around for a bit, making it perfect to tote along to potlucks and picnics or make the morning of the big party.
- 1 small head Savoy cabbage
- 1/2 small red onion
- 1 medium carrot
- 3 tablespoons heavy cream
- 1 tablespoon malt vinegar or cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon celery seeds (optional)
- Halve, core, and shred the cabbage. Peel and thinly slice the onion; put the slices in a small bowl, cover with cold water, and set aside. Peel and grate the carrot.
- In a large salad bowl, combine the cream, vinegar, salt, pepper, and celery seeds, if using.
- Add the cabbage and carrot to the bowl. Drain the onion slices and dry on a clean kitchen towel or layers of paper towels. Add to the bowl. Toss everything together and serve, or cover and chill for up to a few hours before serving for a wiltier, softer slaw.