Gourmet | June 2008
2 1/2 pound green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
1 medium onion, finely chopped
1 large green bell pepper, finely chopped
1 large carrot, coarsely grated
1 1/4 cups mayonnaise
1/3 cup cider vinegar
2 teaspoon sugar
Toss all vegetables in a large bowl with 1 teaspoon each of salt and pepper.
Whisk together mayonnaise, vinegar, and sugar, then toss with slaw. Chill, covered, stirring occasionally, at least 1 hour, but preferably overnight (for vegetables to wilt and flavors to blend.)
Coleslaw with Buttermilk Dressing
1 pound green cabbage (about 1/2 head) shredded fine or chopped
1 medium carrot
1/2 c. buttermilk
2 T. mayonnaise
2 T. Sour cream
1 small shallot, minced
2 T. minced fresh parsley
1/2 t. cider vinegar
1/4 t. Dijon mustard
1/2 t. sugar
1/8 t. black pepper
Toss the shredded cabbage and 1 teaspoon salt in a col- ander or large mesh strainer set over a medium bowl. Let stand until the cabbage wilts, at least one hour or up to 4 hours. Rinse the cabbage under cold running water. Press, but do not squeeze to drain; pat dry with paper towels. Combine the wilted cabbage and the car- rot in a large bowl.
Stir the buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, mustard, sugar, 1/4 t. salt and the pep- per in a small bowl. Pour the buttermilk dressing over the wilted cabbage and refrigerate, covered, until ready to serve.
Cabbage, Fennel and Carrot Slaw
Make the slaw and chill it up to two hours before serving. It is best cold.
1 small cabbage, quartered, cored, very thinly sliced (about 18 cups)
2 or 3 fresh fennel bulbs, trimmed, halved, very thinly sliced (about 3 cups)
1 small onion, thinly sliced
2 medium carrots, peeled, coarsely shredded
3/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce
Combine cabbage, fennel, onion, and carrot in large bowl. Whisk mayonnaise, sour cream, lemon juice, sugar, and hot sauce in medium bowl to blend. Season dressing to taste with salt and pepper. Add dressing to cabbage mixture; toss to coat. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 2 hours, tossing occasionally. Transfer to serving bowl.
Here’s a quick and easy cole slaw, best made the day before serving as it’s flavor improves overnight. Add more vinegar for more zing. A little dill gives a fresh flavor that most cole slaws lack.
1 Granny Smith apple
1 medium green or savoy cabbage, halved lengthwise and sliced very thin (about 8 cups)
2 carrots, shredded fine
1/2 cup mayonnaise
1 tablespoon honey
2 teaspoons cider vinegar
1/2 teaspoon salt
1 teaspoon freshly chopped dill
In a large bowl, whisk together dressing ingredients.
Shred apple coarse and add to dressing with cabbage and carrots. Toss cole slaw well. Serve with a little dill sprinkled over the top.
This is best made the night before serving. Serves 4 -6.
1 Bay Leaf
1 cup red wine vinegar
3 Tbsp brown sugar
Dash of Tabasco
1 clove garlic, crushed
1 Tbsp caraway seed, toasted in a 350° oven for about 5 minutes
1 Tbsp Dijon mustard
1/2-cup vegetable oil
Salt and pepper to taste
1/2 head red or green cabbage (or a combination), thinly sliced
1 red onion, peeled and thinly sliced
Salt and freshly ground pepper to taste
In a small saucepan combine the bay leaf, vinegar, sugar, Tabasco and garlic and bring to a boil. Remove from the heat and allow to cool. Whisk in the caraway seed, mustard and vegetable oil. Put the cabbage and onion in a large bowl and toss with the dressing. Salt and pepper to taste. Cover and refrigerate over night.
From Thrift and Bounty: Recipes from the Northern Heartland by Lucia Watson & Beth Dooley