Green Cabbage – We prefer savoy cabbage for the texture. But you can use any type of green cabbage. Red Cabbage – For flavor and beautiful color.; Carrots – If you want to add more color you ...

Add ½ medium green cabbage, very thinly sliced, ½ medium red cabbage, very thinly sliced, and 2 medium carrots, peeled; julienned or grated to dressing and toss to coat. Cover and chill until ...

Do not shred carrots too fine. If your food processor only has a fine shredding disk, use a V-slicer to julienne carrots into strips less than 1/8-inch wide. In a medium bowl, toss together ...

Kate Winslow is a recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and ...