This simple slaw from Dennis Lee is crunchy, fresh and slightly sweet; it’s the perfect accompaniment to rich meats.
Slideshow: More Slaw Recipes
1/4 cup fresh lime juice
1/4 cup white wine vinegar
2 tablespoons Asian fish sauce
2 tablespoons sugar
1 3/4 pounds red cabbage, cored and very thinly sliced
1 cup finely chopped parsley
How to Make It
In a large bowl, whisk the lime juice with the vinegar, fish sauce and sugar. Add the cabbage, parsley and a generous pinch of salt and toss well. Cover and refrigerate for at least 4 hours. Season with salt and serve.
The cabbage slaw can be refrigerated overnight.
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