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June 30, 2020This is about...
Summertime Red Cabbage Slaw---YUM!
Summertime Red Cabbage Slaw---YUM!
IT'S SUMMER--THE TIME TO EAT SALADS THAT I WOULD NEVER ALLOW MYSELF TO EAT ANY OTHER TIME OF THE YEAR.
In other words, salads slathered in mayo. I love potato and macaroni salad, and coleslaw, and now the time has come! This craving goes way back with my grandmother. We had it on every picnic table all season long.
AND ALTHOUGH I COULD EASILY MAKE THIS VEGAN WITH VEGANAISE, I HAVE TO HAVE GOOD OL' HELLMANS.
I went looking for green cabbage, and would you believe I couldn't find a single green one. But, I did find a red one. So I took a step into the rainbow! This slaw is a classic version, no capers or toasted sesame oil here, just lots of crisp veggies, mayo, a splash of cider vinegar, a little sweetener, and my fave addition--celery seed. A SIMPLE, EASY SIDE THAT GOES WITH ANY SUMMERTIME DISH, from ribs to burgers.
LESSONS Learned:
1. Of course, you could use a green cabbage--or even mix them half and half. 2. If you have a shredding disc in your food processor for the cabbage, you could use that. I don't, so I thinly slice the cabbage, and grate the carrots on the large holes of a box grater.
3. Don't add all of the dressing at first. Start with about 2/3, and then depending on how mayonnais-ey you like it, stir in more. The dressing will pull out some of the liquid from the cabbage, and you may find that you don't need it all--although I usually end up adding it all in.
4. You can easily make this vegan, by using a vegan mayonnaise, like Veganaise.
Summertime Cole Slaw
Ingredients:
1 3/4 pound red cabbage (or green), 1 small head or 1/2 of a large head
1 large carrot, peeled and shredded on the large holes of a box grater
1 small green bell pepper, stemmed seeded and inside membranes removed, and cut onto 1/4 inch dice
2 scallions, white and green parts sliced slightly on the bias
--------------------
3/4 cup mayonnaise, I like Hellmans
1/4 cup apple cider vinegar, I like Braggs
1-2 Tablespoons sugar, or sweetener of your choice
1-1 1/2 teaspoons celery seed
3/4 teaspoon fine sea salt, or to taste
1/4 teaspoon ground black pepper, or to taste
Make the Cole Slaw:
Peel the outer leaves from the cabbage. If using a whole small cabbage, cut it into quarters, or 6ths if you like smaller shreds. If using half of a large one, cut it into quarters or 6ths. Cut out the core from each piece, and thinly slice each from the top end (the opposite side of the core). Place the cabbage in a large bowl with the carrots, green pepper and scallions. Toss to combine.
To make the dressing, stir all of the rest of the ingredients together until smooth.
Add about 2/3 of the dressing into the veggies, and toss to combine. Let sit for a few minutes and toss again. Taste for seasoning and if desired, add more of the dressing. The longer it sits, the more saucy it will get. Keep refrigerated for up to 3 days.
Makes 4-6 servings. YUM!
I went looking for green cabbage, and would you believe I couldn't find a single green one. But, I did find a red one. So I took a step into the rainbow! This slaw is a classic version, no capers or toasted sesame oil here, just lots of crisp veggies, mayo, a splash of cider vinegar, a little sweetener, and my fave addition--celery seed. A SIMPLE, EASY SIDE THAT GOES WITH ANY SUMMERTIME DISH, from ribs to burgers.
LESSONS Learned:
1. Of course, you could use a green cabbage--or even mix them half and half. 2. If you have a shredding disc in your food processor for the cabbage, you could use that. I don't, so I thinly slice the cabbage, and grate the carrots on the large holes of a box grater.
3. Don't add all of the dressing at first. Start with about 2/3, and then depending on how mayonnais-ey you like it, stir in more. The dressing will pull out some of the liquid from the cabbage, and you may find that you don't need it all--although I usually end up adding it all in.
4. You can easily make this vegan, by using a vegan mayonnaise, like Veganaise.
Ingredients:
1 3/4 pound red cabbage (or green), 1 small head or 1/2 of a large head
1 large carrot, peeled and shredded on the large holes of a box grater
1 small green bell pepper, stemmed seeded and inside membranes removed, and cut onto 1/4 inch dice
2 scallions, white and green parts sliced slightly on the bias
--------------------
3/4 cup mayonnaise, I like Hellmans
1/4 cup apple cider vinegar, I like Braggs
1-2 Tablespoons sugar, or sweetener of your choice
1-1 1/2 teaspoons celery seed
3/4 teaspoon fine sea salt, or to taste
1/4 teaspoon ground black pepper, or to taste
Make the Cole Slaw:
Peel the outer leaves from the cabbage. If using a whole small cabbage, cut it into quarters, or 6ths if you like smaller shreds. If using half of a large one, cut it into quarters or 6ths. Cut out the core from each piece, and thinly slice each from the top end (the opposite side of the core). Place the cabbage in a large bowl with the carrots, green pepper and scallions. Toss to combine.
To make the dressing, stir all of the rest of the ingredients together until smooth.
Add about 2/3 of the dressing into the veggies, and toss to combine. Let sit for a few minutes and toss again. Taste for seasoning and if desired, add more of the dressing. The longer it sits, the more saucy it will get. Keep refrigerated for up to 3 days.
Makes 4-6 servings. YUM!