Ruby Coleslaw

Name: Ruby Coleslaw
Total time: 1 h 25 min
Yield: 8 servings
Ingredients: 1 small head red cabbage, 1 pound; Salt; 1/2 teaspoon sugar; 1 medium red onion, sliced paper thin; 1/4 cup raspberry vinegar; 1/4 cup extra-virgin olive oil; Freshly ground black pepper; 1/3 cup finely chopped fresh basil, preferably purple opal basil

By Florence Fabricant

Total Time: 1 hour 25 minutes
Rating: 4(11)
Comments: Read comments

Featured in: FOOD; Potato Salad and Coleslaw, With Twists

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Ingredients

Yield:8 servings

1small head red cabbage, 1 pound
Salt
½teaspoon sugar
1medium red onion, sliced paper thin
¼cup raspberry vinegar
¼cup extra-virgin olive oil
Freshly ground black pepper
⅓cup finely chopped fresh basil, preferably purple opal basil

Ingredient Substitution Guide

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Preparation

Step 1
Remove any wilted outer leaves from the cabbage, quarter the cabbage vertically and slice off the cores. Finely shred the cabbage into a large bowl and toss with about one-half teaspoon of salt and the sugar. Weight it down with a plate that will fit into the bowl and place a heavy object, like a can of tomatoes, on the plate. Set aside to macerate for one hour.
Step 2
Drain off any fluid that accumulates and fold in the onion. Beat the vinegar and oil together and season to taste with salt and pepper. Pour over the cabbage, toss the ingredients together and check seasonings. Add the basil, toss again and serve.