Cole Slaw

We continue the salad theme this week with cole slaw! Even though I often associate cole slaw with summer picnics, it uses ingredients that are available in the winter.

It occurred to me when I was chopping the cabbage that it’s probably called cole slaw because cabbage is a cole crop; that is, those vegetables in the cole family–Brussels sprouts, cabbage, cauliflower, collards, kale, kohlrabi, etc. You can, of course, use your food processor (slicing blade works better than the shredding blade), but I find it’s just as convenient to chop it by hand. Cut into quarters, remove the cores, then slice into thin strips. My dogs LOVE to munch on the core! You could also buy bagged shredded cabbage, but cabbage is usually inexpensive and available at farmer’s markets even in winter as it stores very well.

When I decided to make cole slaw for a family gathering, I checked around in my cookbooks and all have pretty much the same recipe.

For the slaw:

• 1 medium cabbage (can use red, green, or even Napa – experiment!)
• 1/2 a red onion, chopped (again, experiment! If you happen to have leeks or green onions or even scallions on hand, feel free to use those instead)
• optional: 1 apple, cored and chopped (other variations – chop pretty much any root vegetable such as carrots or turnips – I’ve even used fennel – and throw those in as well)

For the dressing:

• 1 Tbsp apple cider vinegar
• salt and pepper to taste
• 4 Tbsp olive oil

Stir together the vinegar and salt & pepper, then whisk in the olive oil.

You can also use a mayo-based dressing, but I prefer the vinaigrette version since I usually make this for potlucks and it seems more table-stable, if you know what I mean. The vinaigrette keeps the apples from turning brown, and DH and I ate this over about three days and it was still as crispy and not brown at all.

This post shared at Works for Me Wednesday and Real Food Wednesday

Related posts:

1. Peanut Soup with Cabbage and Chicken

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