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Salads Minneapolis Star Tribune
Cabbage/Bok Choy 10/4/2001


Submitted by: Judy Whittington

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Servings: Serves 6

You can substitute reduced fat mayo and sour cream, but nonfat mayo and sour cream would not work well.

1 medium head cabbage
1 large red pepper
cup white wine vinegar
: cup olive oil
3 tablespoons sugar
2 teaspoons coarsely ground fresh pepper
teaspoon salt
6-8 ounce piece of Parmesan cheese, preferably Parmigiano-Reggiano, at room temperature for easy grating
3 tablespoons mayonnaise
3 tablespoons sour cream

Rinse & pat dry head of cabbage. Cut cabbage lengthwise, into quarters, removing tough center core. Slice each quarter lengthwise into thin strips. Place in large nonreactive mixing bowl.

Wash pepper, remove stem, inner seeds and membranes. Slice pepper lengthwise into thin strips, then into 1" pieces and add to cabbage.

In small mixing bowl, whisk together the vinegar, oil, sugar, pepper & salt. Pour over cabbage & peppers, toss to coat well. Marinate 30 minutes.

Meanwhile grate cheese coarsely to yield about 1 cups.

Whisk together mayonnaise and sour cream and add to cabbage mixture along with grated cheese. Mix well to combine. Cover bowl and refrigerate at least 4 hours to blend flavors.

Bring slaw to room temperature before serving. Taste and add more salt & pepper if desired.

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