| Adapted from Sunday Suppers at Lucques by Suzanne Goin Serves 8 |
1/2 cup red wine vinegar
2 tsp honey
1/2 small head red cabbage (about 1 #), cored and thinly sliced
1/2 small head green cabbage (about 1 #), cored and thinly sliced
1/2 red onion, thinly sliced
1 carrot, peeled and grated on the large holes of a box grater
1/2 cup mayonnaise
pinch or cayenne pepper
2 Tbl chopped chives
1/4 cup chopped flat leaf parsley
kosher salt & freshly ground black pepper, to taste
Reduce the vinegar by half over medium heat in a small saucepot, then turn off the heat and allow the vinegar to cool about 5 minutes. Add the honey to the vinegar and stir to dissolve.
Place the sliced cabbages, onion and carrot in a large mixing bowl, then pour the vinegar-honey mixture over the vegetables. Season with salt and pepper, toss well to combine, then allow the mixture to sit 15 minutes, tossing occasionally. Add the mayonnaise, cayenne, chives and parsley and toss well to combine. Taste and season as needed with salt and pepper.
