We eat cabbage in many forms in our household. With only 3 grams of net carbs per cup (89g), cabbage is a great option for those trying to eat low carb. It’s probably why you see it in so many recipes as a low carb/healthier option. Cabbage is also a good source of micronutrients including both magnesium and potassium, both of which are important when eating an extremely low carb diet.
I like to eat coleslaw with my Sweet and Spicy Pulled Pork, but I’ve never really made it myself. I usually buy a vinegar based slaw from the deli, hoping there are no hidden sugars. Hoping is the key word there, as you never really know how something was made if someone else made it.
I knew I wanted to highlight the pulled pork for the blog and it seemed like the right opportunity to try my hand at making my own coleslaw. And I’m really glad I did!
I came across a recipe on the Food Network site for Anne Burrell’s Red Cabbage Slaw and loved the idea of a malt vinegar based slaw.
I was happy to see that the recipe wasn’t difficult. I’ve gotten more adventurous in the kitchen, but simpler is always better, right? The ingredients consist of red cabbage, red onion, carrots, malt vinegar, mayo, kosher salt, and dijon mustard.
I wanted to buy just two or three large carrots to shred, but the store I went to surprisingly didn’t have any in stock, just the baby carrots. But I did find a bag of carrot shreds – which was great as I didn’t relish the idea of shredding my fingers on a grater.
One thing my blog has given me is a greater appreciation for the beauty in food. I always liked a prettily plated meal; but, working with the ingredients and trying to make them pretty myself has given me a greater appreciation for how beautiful food can truly be.
This red/purple cabbage is just gorgeous. I must have taken 20 photos of it!
I’ll only subject you to a couple though.
I added all the ingredients into my large mixing bowl, but then realized I would need my extra large one. That cabbage took up a lot of room!
After mixing the cabbage, red onion, and carrots, I added the salt and malt vinegar and mixed well. I then covered it in plastic wrap and let it sit for one hour in the refrigerator to let the vinegar soften the cabbage.
All softened and ready for the mayo and Dijon mustard!
I let it refrigerate for another hour as I waited for my pulled pork to finish cooking.
Okay, honesty time… though this was a really decent slaw, I’m not sure I would make it again as is. It was either the olive oil mayo, or possibly the malt vinegar (and I love malt vinegar), that was throwing it off a bit. I want to try this again, but next time either using regular mayo, or maybe with apple cider vinegar.
Having said that, we ate it all. And that doesn’t happen if we didn’t like it. I think it could just use some tweaking.
Isn’t it just beautiful! I wish I had had some vibrantly green avocado to add to this plate!
Anyone have a favorite coleslaw recipe they want to share? I want to experiment with other variations and your suggestions would be awesome! Please comment below or shoot me an email!
Please don’t mind the mess.
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