Warm Coleslaw

We love braised greens- and braised cabbage is no exception! Try “stir frying” your coleslaw!

Especially tasty alongside poultry and pork.

Whisk together and set aside:

1 Tbsp. olive oil

1 Tbsp. apple cider vinegar

2 tsp. honey

Salt and pepper

Slaw:

1 Tbsp. olive oil

2-3 Tbsp. very thinly sliced green or red onion

1 carrot, matchstick-cut (or large hole grated)

3 c. shredded cabbage

Saute onion in the olive oil 1-3 minutes, until soft and aromatic. Add the carrots and saute for 1-2 minutes, then add cabbage and continue to sautee for another 1-2 minutes or until both the carrots and cabbage have just started to soften.

Toss immediately with the vinaigrette and serve warm.

Recipe created or adapted by Liz Talley, Urban Graze

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