½ cup carrots, cut into ribbon using a potato peeler
3-4 tablespoons Sriracha mayonnaise
fresh parsley
Directions
Cut the red cabbage in half and discard the core (the whitish core is bitter, tough, and doesn't taste so good). Slice the cabbage into thin strips about two (2") long. Chop up enough to equal two (2) cups. Set aside.
Rinse a medium size carrot and peel it with a potato peeler. Continue using the potato peeler to cut long ribbons of carrot. Cut the ribbons into one (1"), or smaller sections. Set aside.
Peel the outer skin from one (1) small yellow onion and mince.
Run one (1) large or two (2) small cloves of garlic through a garlic press.
Add the cabbage, carrots, onions, sugar, vinegar, celery seeds, black pepper, and Sriracha mayo into a bowl and mix well.
Garnish with a fresh sprig of parsley.
Keep in the fridge until ready to serve.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=38933