In restaurants, it’s relegated to a tiny bowl or worse yet a paper cup. It is swimming in a white water, and you have to drain each forkful before moving it to your mouth.
At home, it’s not any better. You reach for a bag of “pre-shredded” mix, and grab a bottle of something called “slaw dressing” and pour it on. It’s a crime that the dang stuff don’t mix itself for ya.
But coleslaw is a glorious side, and can be a perfect beginning to succulent fried fish, or a great Coney dog. And don’t get me started if we talk about some hot and spicy ribs.
So, listen up, vary it up, and rediscover cabbage!
- 3 c shredded cabbage (do it yourself for heaven’s sake. It’s so much prettier!)
- 1/2 c assorted additions such as red cabbage, radish sticks, chopped scallions, broccoli “slaw'”, celery and/or carrots
- 1/3 c mayonnaise
- 2 tbsp vinegar. Choose from white, cider, wine, rice wine, lemon or lime juice.
- 1 tsp sugar
- 1 tsp pepper
- pinch of salt
- 1 tsp cayenne, or 1 tbsp horseradish
- 1 tsp or more of toasted celery seed, parsley or cilantro, lemon scented herbs, mint, or anything that strikes your fancy (for the fresh herbs I’d say 2 tbsp.)
- Combine your veggies in a serving bowl.
- Place mayo, vinegar of choice, sugar, pepper, and salt in a small bowl and whisk.
- Add whatever spices or herbs you have chosen to the dressing.
- Pour over the veggies and mix. Eat immediately.
- This dressing is thick but it will bleed out over time, so refrigerated leftovers will still get some liquid in the bottom. So try to plan just the right amount to be eaten in one sitting.
- Note that you can change up the ingredients in both dressing and the veggies to compliment your main dish.
- Leah’s Confetti Cabbage Salad(jellyblu.wordpress.com)