This spring, grandson Jack brought home a tiny cabbage plant. Jack planted it in our vegetable garden and tended it well when he came over. It grew to 7 pounds, trimmed. I’m going to make carnival slaw with it. I call it carnival slaw because the colors are as vibrant as the colorful rides at summer carnivals. This would make a nice side dish to that Labor Day picnic.
If you don’t have fresh oranges, canned, drained Mandarin oranges work well as a substitute. I would use 2 small or one large can. If you have some fresh parsley, chop up a bit and toss that in.
1 # cabbage, sliced thin like cole slaw or 1 # slaw mix
8 oz. extra red cabbage, cut up like slaw mix – may not need all
1 teaspoon ea: salt and pepper
1 small red or sweet onion, chopped
1 red, orange or yellow bell pepper, chopped
2 carrots grated (can use bagged already grated, may not need all)
2 nice sized oranges, peeled and cut up
Mix together until sugar dissolves:
1/2 cup clear vinegar
1/3 cup sugar – may need a bit more to taste
1/4 cup vegetable oil
1/4 cup orange juice
Pour over salad and toss gently. Cover and refrigerate 1 hour. Stir before eating.