Argentine Coleslaw (Ensalada de Repollo)

Argentine Coleslaw (Ensalada de Repollo)

Ingredients:

• 1 small white cabbage
• 2 medium carrots
• ½ red onion.
• 1 clove garlic, chopped
• 1/4 olive oil,
• 2/3 tablespoons red wine vinegar
• Salt, to taste
• Freshly chopped parsley
• Freshly ground black pepper

Method:

Using a mandoline, slice the cabbage into very fine shreds. Peel the carrots and grate them on the coarse side of a box grater. Julienne the onion as thinly as possible—I prefer using red onion for the extra color. Place the cabbage, carrots, and onion in a large mixing bowl. Drizzle with oil and vinegar, then season with garlic, parsley, salt and freshly ground black pepper. Toss well to coat evenly. Refrigerate for 20–30 minutes before serving to allow the cabbage to soften slightly and absorb the flavors.

More modern variations add mayonnaise to reach more of a Coleslaw effect, I’m a traditionalist, so…..