Rainbow SlawTina Rupp
With two hues of cabbage and two kinds of apples, as well as carrots and yams, this multi-colored slaw will look gorgeous on a picnic or buffet table.
Test-kitchen tip:
Using the large-holed grating disk and the thin slicing disk of the food processor makes this dish a snap.
Recipe information
Yield
Makes about 8 cups
Ingredients
1 1/2 cups mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 tablespoon pure maple syrup
1 small green cabbage, thinly sliced (about 8 cups)
1 small red cabbage, thinly sliced (about 8 cups)
2 medium carrots, peeled, grated
1 small yam (red-skinned sweet potato), peeled, grated
1 large unpeeled Fuji apple, cored, grated
1 large unpeeled Golden Delicious apple, cored, grated
1 medium-size green pepper, cored, seeded, thinly sliced
3 green onions, finely chopped
Paprika
Preparation
Step 1
Whisk mayonnaise, apple cider vinegar, sugar, and maple syrup in small bowl. Place green cabbage and next 7 ingredients in very large bowl. Pour dressing over; toss. Season to taste with salt and pepper. Cover and chill 1 hour.
Step 2
Do ahead: Can be made 8 hours ahead. Chill. Sprinkle with paprika and serve.
