Sassy Slaw

By zeenieme

Get this pretty, peppery salad ready 24 to 48 hours in advance.

Ingredients

• 2 pounds green cabbage, shredded
• 1 small turnip (about 4 ozs) shredded
• 2 carrots, shredded
• 4 red radishes, chopped
• 2/3 cup finely chopped red onion
• 1/4 cup minced fresh parsley
• 3 tablespoons minced fresh dill
• 1 cup mayonnaise
• 1/2 cup cider vinegar
• 1 tsp. sugar
• 1/4 tsp freshly ground black pepper
• 1/8 tsp freshly ground white pepper
• 1/4 to 1/2 tsp crushed hot red pepper, to taste
• 1/2 tsp salt

Details

Servings 10

Preparation

Step 1

1. In a large salad bowl, toss together the cabbage, turnip, carrots, radishes, red onion, parsley and dill.

2. In a small bowl, whisk together the mayonnaise, vinegar, sugar, black pepper, white pepper, hot pepper, and salt. Add the dressing to the slaw and toss, mixing very thoroughly. Add additional salt to taste and toss again. Cover and refrigerate, stirring occasionally, for 24 to 48 hours. (The longer it stands, the creamier and more peppery the slaw becomes) Just before serving, stir and adjust the seasonings if necessary.