Rainbow Cole Slaw
|1/2 heat of green cabbage|
|1/ head purple cabbage|
|1/4 cup mayonnaise|
|1/4 cup white wine vinegar|
|2 tbs simple syrup or sugar|
|1 large carrot, cut into thin strips|
|dash of kosher salt|
|1 tbs celery seeds|
- Shred the cabbages and place in a large colander. Sprinkle liberally with kosher salt and allow to sit for at least 1 hour. Rinse well, then dry in a salad spinner.
- Add the cabbage to a large bowl.
- Add the rest of the ingredients and gently mix well.
- Place covered the the refrigerator for at least 1 hour before serving.