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coleslaw recipe

Date:    Mon, 02 May 94 10:12:46 PDT
 From:    nlehrer@isx.com (Nancy Lehrer)
 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
 kwvegan vegan