TANGY COLE SLAW
This is not your ordinary boring slaw- it’s tangy- crunchy-pink- and has a little kick with the addition of cayenne pepper.
1/2 head green cabbage- cored and sliced very thin*
1/2 head red cabbage- cored and sliced very thin*
1 carrot- peeled and shredded
1 cup red onion- sliced very thin*
2 T chopped parsley
2 T snipped chives
1/2 cup red wine vinegar
2 t honey
1/2 cup mayo
pinch of cayenne pepper- to taste
kosher salt and fresh ground black pepper
Put the red wine vinegar in a saucepan and reduce to half over medium heat. Cool for 5 minutes. Stir in the honey to dissolve.
In a large bowl add the cabbages and red onion. Pour the vinegar over the cabbages and onion and combine well. Season with salt and pepper. Let stand for 15 minutes.
Add the herbs, mayo, and cayenne and combine well. Adjust seasonings.
Chill for a couple hours for the flavors to meld.
*I use a 1 mm Cuisinart slicing disc to get really thin and uniform ribbons and slices. Whole Foods Markets often sells half heads of cabbage.
