A coleslaw recipe doesn’t have to be complicated and this is one of the simpler ones I’ve found. Using red cabbage will add a little color to the salad for visual appeal, but it’s not necessary.
As promised in my previous post, "How to shred cabbage with a knife (5 Reasons to do so!)", here is an easy recipe for all of the cabbage that you’re shredded by now. I usually use white cabbage (it’s green, really), but the red cabbage (purple, really) that I had on hand worked just as well. John and I could not discern any difference in the taste, and red cabbage added a lot of color to what would would have been a unicolor dinner.
Yield: 4 side servings