Sweet-and-sour coleslaw
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | (about 1/2 medium head) red or green cabbage; shredded fine or chopped in the food processor (6 cups) |
| 1 | large | Carrot; peeled and grated |
| ½ | cup | Sugar |
| 2 | teaspoons | Kosher salt or 1 teaspoon table salt |
| ¼ | teaspoon | Celery seeds |
| 6 | tablespoons | Vegetable oil |
| ¼ | cup | Rice wine vinegar |
| Ground Black Pepper | ||
Directions
I can't believe it. I wrote this weekend requesting information about no more watery coleslaw as discussed in an old Cook's Magazine. Well, I just found that lonely magazine in a corner of my bookshelf. I saved it knowing that it was good information. The secret to good coleslaw is to presalt it until the cabbage wilts, 1-4 hours. Then you need to rinse it and pat it dry.
Since rice wine vinegar tends to mellow, you may want to use cider vinegar if making the slaw a day ahead. The presence of the sugar in this recipe keeps you from having to rinse off salt from the cabbage as is ordinarily the case.
1/ Toss cabbage and carrots with sugar, salt, and celery seeds in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
2. Pour draining liquid from bowl; rinse bowl and dry. Dump wilted cabbage and carrots from colander into bowl.
3. Add oil and vinegar; toss to coat. Season with pepper to taste. cover and refrigerate until ready to serve. (Can be refrigerated 5 days.) Posted to EAT-L Digest by mary curtis <curtism@...> on Jan 5, 1998