I haven't had a slaw as good as this in a long time. The recipe was sent to me by Peter Irving and Natasha Kanieff of St. Alphonzo's Kitchen in South Boston. I made it over the weekend so we could run it in tomorrow's paper. I had it for lunch on Sunday, then for dinner, then for lunch and dinner yesterday, and just now ate the last of it for lunch today.
It's mildly sweet from ketchup and a little sugar, nice color from paprika, pucker from lemon juice and rice vinegar.
Sweet red slaw
1 red cabbage, cored, quartered, and very thinly sliced
1 shallot, quartered
3 tablespoons rice vinegar
2 tablespoons ketchup
3 tablespoons sugar
Juice of 1 lemon
1/2 teaspoon salt
1 teaspoon paprika
1/2 cup oil
Black pepper, to taste
1. In a large bowl, place the cabbage; set aside.
2. In a food processor, combine the shallot, rice vinegar, ketchup, sugar, lemon juice, salt, and paprika. Pulse until the mixture is smooth.
3. With the motor running, slowly add the oil until is it well mixed. Add the dressing to the cabbage and toss well. Sprinkle with pepper. Taste for seasoning and add more salt, if you like. Cover and refrigerate for at least 1 hour before serving. Adapted from St. Alphonzo's Kitchen
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