CLEVELAND, Ohio — Country chef Lee Ann Miller likes to create colorful side dishes to accompany her meals and her recipe for Confetti Cabbage Slaw is a great option to add to your Thanksgiving meal.
Our favorite Amish Country chef showed Fox 8’s Stefani Schaefer how to put together this delicious slaw. Lee Ann is a friend of Walnut Creek Cheese and you can learn more about the Amish Country store by clicking here.
Confetti Cabbage Slaw
4 cups green cabbage, coarsely chopped
2 cups purple cabbage, coarsely chopped
1 cup carrots, sliced thin with a peeler & coarsely chopped
1 teaspoon celery seed
¼ cup extra virgin olive oil
½ cup raspberry blush vinegar
2 Tablespoons pure maple syrup
1 teaspoon sea salt
¼ teaspoon black pepper
Combine first three ingredients in a large mixing bowl. Sprinkle celery seed over cabbage mixture. Combine EVOO, vinegar, maple syrup, salt & pepper & blend well. Pour dressing over cabbage mixture and toss together. Allow salad to marinate for 2 hours – overnight. This can be served right away, but is best when it has time to sit in the refrigerator for a while.