Skip to main content
Epicurious
Cookbooks

Cold Cabbage Slaw

By Alexander Smalls

3.1

(2)

Recipe information

  • Yield

    Serves 6

Ingredients

1 large green cabbage
1 large sweet red pepper
1 small onion
1 cup sweet pickle relish
1/4 cup pickle juice
1 teaspoon celery seed
1 rib celery, minced
1/2 cup mayonnaise (preferably homemade)
salt and pepper to taste

Preparation

  1. Use a large mixing bowl. Halve the cabbage and core. Cut into strips and small dice. Seed red pepper, cut into strips, and dice. Mince onion. Toss cabbage, red pepper, and onion with rest of ingredients. Chill 1/2 hour before serving.

Grace the Table, Alexander Smalls, HarperCollins
TagsCole SlawSlawSaladSouthernAmericanGreen CabbageCabbageLeafy GreensVegetableSideDinnerLunchVegetarianGluten FreeDairy FreeNut FreeEasyNo-CookJuneteenthCookbooks
Read More
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Not-So-Secret Burger Sauce
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Beer-Battered Onion Rings
Easy to make, impossible to stop eating.
Wampanoaug Clam Fritters
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.