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Parve
Easy
8 Servings
Allergens 
No Allergens specified
2 Hours, 20 Minutes
Diets
This is my take on a mayo-free cabbage slaw. Once again it’s pickled, so it lasts for longer. Step aside, coleslaw, there’s a new cabbage in town!
16-ounce (450-gram) bag shredded white cabbage
1 cup shredded carrots
1 small white onion, thinly sliced
1/2 cup Tuscanini Olive Oil
1/2 cup Gefen White Vinegar
2 teaspoons kosher salt
1 teaspoon Pereg Black Pepper
1/4 cup sugar
In a large bowl, mix all the ingredients together. Transfer to a large container and place in the fridge for two hours to allow the cabbage to pickle.
Store in an airtight container in the fridge for up to three days.
Recipe, Styling and Photography by Menachem Goodman
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