Rainbow Cole Slaw

Recipe from Everyday Food Magazine
Husband Tested Recipe from Alice's Kitchen



I'm calling this delicious cole slaw "rainbow" because it's so colorful when you use a mixture of purple and green cabbage with the addition of the pretty yellow carrots, red pepper and green scallions that are now available at Lost River Market & Deli. I served this slaw to my beloved daddy for his birthday dinner. I served the slaw with bluegill fillets from our pond. You could use regular orange carrots and even green peppers in this slaw, but I think the yellow and red colors make this salad extra pretty.  Why not serve what's left over on a sandwich or wrap?  Yum!

Serves 6
1/2 cup mayonnaise
2 tablespoons white wine vinegar
2 teaspoons sugar
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
1/2 head purple cabbage (1 1/2 pounds), cut lengthwise into thirds and thinly sliced crosswise (to make this even more colorful, use some green cabbage with the purple.
1 red pepper, seeded shredded
3-4 small to medium carrots, shredded (I used yellow carrots)
2 medium scallions, minced
1 Tablespoon fresh cilantro, chopped, if desired

In a medium bowl, combine mayonnaise, vinegar, and sugar; season with salt and pepper. Add cabbage, carrots, and scallions; mix to combine. Let stand at least 15 minutes at room temperature to soften cabbage, or cover and refrigerate up to 1 day.