Living On Food

Basic Vinegary Cole Slaw

 

This makes a mild sweet-tart slaw. It's fresh-tasting, light, and refreshing.

Ingredients:

For the dressing:

• 1 part apple cider vinegar
• 1 part sugar
• 3 parts olive oil or other vegetable oil
• spices to taste–a little celery seed, black pepper, minced garlic

For the cole slaw:

• cabbage, sliced very thin
• carrot, grated
• a little bit red onion or scallion, chopped fine
• salt and sugar to coat (use 1 part salt, 2 parts sugar)

Directions:

Mix the dressing ingredients.

Coat the cabbage with the salt and sugar mix. Let stand for 5-15 minutes, then rinse in cold water and spin in a salad spinner. This is basically a variant of quick-pickling where you don't let the pickling process get very far. It leaves the cabbage a little more tender. It also means the cabbage will soak up the dressing more easily for a more flavorful slaw.

Dress the salad to lightly coat everything and let flavors meld in the fridge.

Notes:

One quarter of a large cabbage gives me about 4 cups shredded cabbage. With this I use about 1 carrot, 1 celery stalk, 2 scallions, and 1 tablespoon of apple cider vinegar (with other dressing ingredients in proportion to that.) Use 1 tablespoon of sugar and 1/2 tablespoon of salt to quick-pickle the cabbage.

---