Autumn Cabbage Slaw

Name: Autumn Cabbage Slaw
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 177 milliliters cider vinegar; 59 milliliters fresh flat-leaf parsley, roughly chopped; 8 servings Kosher salt and black pepper; 59 milliliters light brown sugar; 2 navel oranges; 59 milliliters olive oil; 1 kilograms medium red cabbage (about - cored, quartered, and thinly sliced; 1 large red onion, thinly sliced

Autumn Cabbage Slaw is a gluten free and vegan recipe with 8 servings. This side dish has 158 calories, 3g of protein, and 7g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up cider vinegar, olive oil, navel oranges, and a few other things to make it today. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large bowl, combine the vinegar, oil, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper and stir until the sugar is dissolved.

Ingredients you will need

Vinegar

Pepper

Sugar

Salt

Cooking Oil

Equipment you will use

Bowl

Add the cabbage, onion, and parsley and toss to combine.

Ingredients you will need

Cabbage

Parsley

Onion

Cut away the peel and white pith of the oranges. Slice the fruit into thin half-moons and gently fold into the cabbage. Refrigerate, covered, tossing occasionally, for 2 hours.

Ingredients you will need

Cabbage

Orange

Fruit

Serve chilled or at room temperature. To Bring It: The slaw can be made up to 2 days ahead. Just leave out the oranges, which lose their bright color over time. Pack them separately and fold them in just before serving.

Ingredients you will need

Orange