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See: On The Road Picnic Article for additional Recipes and Picnic Tips

E-Cabbage Slaw
Serves four


For The Salad

• 1 large head napa cabbage, shredded
• 1 red bell pepper, seeded, de-ribbed and julienned
• 1 large carrot, grated
• 1 tbsp coarse salt
• 1 tbsp sugar

For The Dressing

    • 1 cup apple cider vinegar
    • 1 cup sour cream
    • 1 green apple, washed and grated
    • 1½ tbsp sugar
    • 1 tbsp celery seeds
    • 1 tbsp coarse salt
    • 1 tsp Dijon mustard
    • 1/4 tsp red pepper flakes


In a colander set over a large bowl, combine the cabbage, peppers, carrot, salt, and sugar. Toss to combine. Cover, and refrigerate overnight.

Combine the dressing ingredients in a medium heatproof bowl set over a pan of simmering water.  Cook, whisking constantly, until thick enough to coat the back of a spoon, about 10 minutes.

Remove salad from refrigerator and discard any liquid that has accumulated in the bottom of the bowl. Add the salad to the bowl. Add dressing and toss to combine.


“On the Road” picnic menu from renowned chef Michael White, The James Beard Foundation & Mercedes-Benz features the following items:

Article and recipes courtesy of Mercedes-Benz USA.

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