RED CABBAGE SLAW TEXAS STYLE (SALLYE)
head red cabbage
head green cabbage
2 or 3
green onions, thinly sliced (optional)
fresh cilantro, leaves only
cooked salad shrimp, frozen, peeled and deveined (optional)
each salt & ground pepper
water chestnuts or nuts of your choice(optional)
How to Make RED CABBAGE SLAW TEXAS STYLE (SALLYE)
1Place shrimp in colander to thaw and drain
2Rinse 1/3 bunch of cilantro, cut off stems and place leaves only in food processor
Remove stem and root ends from onion, peel onion and cut into quarters. Place in food processor with cilantro.
Pulse processor until onion and cilantro are finely diced. Set aside.
3Cut cabbage head into quarters, remove core (hard middle part)
Shred the quarters into slices about 3/4" wide x length of cabbage.
Place in mixing bowl and sprinkle with salt & pepper.
4Add cilantro and onion to cabbage. Toss lightly to blend.
5Combine aioli, vinegar, paprika, chile powder and cumin and whisk together until well blended.
Pour over cabbage mixture and mix with wooden spoon making sure all cabbage is coated.
6Add thawed shrimp and blend into cabbage mixture
In clean food processor, coarsely dice water chestnuts or nuts and sprinkle over slaw.
8Best if refrigerated for an hour or so before serving.
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About RED CABBAGE SLAW TEXAS STYLE (SALLYE)
Posted: Fri, Jun 26, 2015