Yield: 1 servings
|Thinly sliced red or yellow or green onions|
SUGGESTIONS TO ADD VARIETY
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 refrigerator compressors in the back room. Once "pickled" thoroughly wash to remove as much salt as possible.
Add optional ingredients as desired.
Now for the 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).
Or, vinegar, ginger and sugar and roasted mustard seed (add a nice look and crunch, to roast the mustard seed, heat a heavy saute pan and add the seed to the hot dry pan for about 30 seconds to a minute).
Or, vinegar, and a good dijon mustard.
Remember to let the slaw sit in its dressing for a while before serving.
Recipe from Veggie Life recipe archives Submitted by Nancy Lehrer (nlehrer@...) Posted by Lisa Greenwood
Submitted By LISA GREENWOOD On 12-17-95