The City Magazine Since 1975

For the Coleslaw

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Note: This will make enough slaw for the Barbecue Pork Tacos as well as serve as a side dish.
1 (2-lb.) head of green cabbage, quartered, cored, cut crosswise into 1/8-inch-thick slices (about 14 cups)
1 1/4 cups apple cider vinegar
1 cup sugar
1 cup grated peeled carrots
4 green onions, thinly sliced
1/4 cup mayonnaise
Kosher salt
Freshly ground black pepper


Place cabbage in a large bowl. Add vinegar and sugar and toss to coat. Cover and let stand 30 minutes. Toss cabbage mixture well. Cover and let stand 30 minutes longer. Drain.
Transfer drained cabbage to another large bowl. Add carrots, green onions, and mayonnaise and toss to coat. Season to taste with salt and pepper.