Cole Slaw My Way May 80
INGREDIENTS:
1 md Whole red cabbage
2 sm Carrots; grated
1/4 lb Spanish onion; thinly sliced
1/4 lb Red onion; thinly sliced
1 sm Green cabbage; shredded
1 md Whole red cabbage
2 sm Carrots; grated
1/4 lb Spanish onion; thinly sliced
1/4 lb Red onion; thinly sliced
1 sm Green cabbage; shredded
--VINAIGRETTE DRESSING--
2 tb White wine vinegar 1 pn Each dry mustard and salt 6 To 8 tb. olive oil 1/2 ts Caraway seeds --
(or more to taste) 1/3 c Chopped fresh herbs* 1 pn Sugar, or as required, &/or Lemon juice; as required Freshly ground pepper
*Fresh herbs should be a mixture of parsley, chives, chervil and basil.
The author suggests serving this salad at a picnic.
To make the cabbage "bowl," use a sharp knife and cut a lid one quarter of the way from the top (not stem) end of the red cabbage. Using a grapefruit knife, cut out most of the interior cabbage from the lid, leaving a shell 1/4" thick. Set aside. Remove inner cabbage from "bowl," leaving a sturdy 1/4" shell. With a sharp knife, trim off stem end so shell sits firmly. Shred cut red cabbage, discarding any tough leaves or pieces.
In a large mixing bowl, toss together carrots, onions and shredded red and green cabbage.
To make the vinaigrette, whisk together vinegar with the mustard and salt. Slowly add oil by drops until smooth and thickened. Add caraway seeds and chopped herbs. Taste and add sugar and/or lemon juice and pepper.
Toss cabbage mixture with vinaigrette. Cover and chill cole slaw, overnight if desired. To serve, fill cabbage bowl with slaw, top with lid (and press firmly, securing with foil if transporting to a picnic site.)
Yield: 4 to 6 servings.
2 tb White wine vinegar 1 pn Each dry mustard and salt 6 To 8 tb. olive oil 1/2 ts Caraway seeds --
(or more to taste) 1/3 c Chopped fresh herbs* 1 pn Sugar, or as required, &/or Lemon juice; as required Freshly ground pepper
*Fresh herbs should be a mixture of parsley, chives, chervil and basil.
The author suggests serving this salad at a picnic.
To make the cabbage "bowl," use a sharp knife and cut a lid one quarter of the way from the top (not stem) end of the red cabbage. Using a grapefruit knife, cut out most of the interior cabbage from the lid, leaving a shell 1/4" thick. Set aside. Remove inner cabbage from "bowl," leaving a sturdy 1/4" shell. With a sharp knife, trim off stem end so shell sits firmly. Shred cut red cabbage, discarding any tough leaves or pieces.
In a large mixing bowl, toss together carrots, onions and shredded red and green cabbage.
To make the vinaigrette, whisk together vinegar with the mustard and salt. Slowly add oil by drops until smooth and thickened. Add caraway seeds and chopped herbs. Taste and add sugar and/or lemon juice and pepper.
Toss cabbage mixture with vinaigrette. Cover and chill cole slaw, overnight if desired. To serve, fill cabbage bowl with slaw, top with lid (and press firmly, securing with foil if transporting to a picnic site.)
Yield: 4 to 6 servings.