Vacuum Sealed Slaw
- 10 ounces green cabbage, shaved (about 3 cups)
- 1 small red bell pepper, thinly sliced (about 1 cup)
- 1 ounce green beans, thinly sliced diagonally (about 1 cup)
- 1 small shallot, thinly sliced (about 1/4 cup)
- 3 tablespoons granulated sugar
- 3 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- Combine all ingredients in a large bowl; stir well to combine. Fold over top of 1 large vacuum sealer bag about 1 1/2 inches to keep top of bag clean. Carefully transfer slaw mixture into bag, and press slaw mixture into an even layer to fill bag. Using a vacuum sealer, remove air and seal bag tightly according to manufacturer's instructions.
- Place bag on its side in refrigerator. Chill 1 hour or overnight, turning bag once or twice. Open bag, and transfer slaw to a serving bowl. Serve immediately.
green cabbage, red bell pepper, green beans, shallot, granulated sugar, apple cider vinegar, olive oil, kosher salt, black pepper
Taken from www.myrecipes.com/recipe/vacuum-sealed-slaw (may not work)