1/4cupwhite vinegarWe use a mix of balsamic white and rice vinegars
Mix the slaw dressing ingredients in a blender and adjust seasonings to your preference. Set aside or store covered in refrigerator. This can be done days ahead of time! Just don’t mix it with the cabbage until you’re ready to serve it.
Chop the green cabbage loosely into pieces.
Chop the red cabbage loosely into pieces.
Shred the carrots finely with a cheese grater or shredder. We suggest finely shredded carrots, so they will blend better into the slaw and won’t sink to the bottom. Mix the cabbages and carrots in a bowl.
Add the slaw dressing to the cabbage and carrot mixture shortly before serving, and serve cold.
If you will not be eating all the slaw at one sitting, mix only as much as you will eat (e.g., half of each). Keep the remainder of the ingredients separate until you’re ready to eat more so that the cabbage stays crispy!