Servings: 4 to 6
Cabbage and carrots may be typical slaw ingredients, yet this slaw is anything but. Taking a cue from Moroccan cuisine, it has sweetness and heat balanced by a sprinkling of fresh mint. Try it alongside tender braised lamb or beef.
To get the rippled effect on the cabbage, core and quarter the head, and then slice the quarters lengthwise, rather than crosswise.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This slaw is great and so different in a good way. My red cabbage was ready for composting so I switched to green cabbage and I had dried cherries which were plump and perfect and didn't need soaking. The fresh mint makes this so unique and gives it an exotic twist with the cumin so that it works with a variety of cuisines. Will make this again and again.
I made this as per instructions. I used my mandolin to slice the cabbage and carrots . It was very good., and even better the next day. The mint was a really nice flavour to this slaw.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?