Date: Mon, 02 May 94 10:12:46 PDT
From: nlehrer@isx.com (Nancy Lehrer)
Coleslaw
Chapter 1: Preparing the slaw
What makes coleslaw really good is the "pickling" of the cabbage.
First you slice the cabbage real thin layering it in a bowl with a
generous amount of salt (you will eventually wash all this salt away),
then you place the cabbage/salt mixture in a warm place for a few
hours until the cabbage is wilted and well... pickled. My father used
to place the cabbage directly on top of one of the big refridgerator
compressor in the back room. Once "pickled" throughly wash to remove
as much salt as possible.
Chapter 2: Other ingredients
Here are a bunch of suggestions to add variety to your slaw
- thinly sliced red or yellow or green onions
- Red cabbage as well as green
- A good slaw must have grated carrots
- bean sprouts
Chapter 3: Dressings
Now for dressings. Mayo is out but there are lots of alternatives
- Balsamic or rice vinegar to taste (if you "pickle the cabbage first,
you'll need less vinegar)
- Ginger, vinegar and sugar (kind of sweet and sour)
- Vinegar (ginger and sugar) and roasted mustard seed (add a nice look
and crunch, to roast the mustard seed, heat a heavy sautee pan and add
the seed to the hot dry pan for about 30 seconds to a minute)
- Vinegar and a good dijon mustard
Remember to let the slaw sit in its dressing for a while before
serving.
kwvegan vegan