Slaw 101

I write about slaw a lot. For good reason — I eat it a lot, especially in the summer. It’s almost always the answer to the question: What can I add to dinner that will give my plate that hit of freshness and texture? (Do you not ask that question of yourself constantly?) I realized though, that I haven’t ever really about it beyond a side dish afterthought. (“Along side this pork chop/salmon/tofu, you can serve slaw.”) So here is the official write-up.

Basic Everyday Slaw
This is maybe what you’d call classic American picnic slaw. (Or at least, what I’d call it.) But if you think about slaw more like a salad made of cabbage with interchangeable dressings, then your choices are endless. Switch out the green cabbage for red or Napa or Savoy. Switch out the dressing for any one of these. 

Slaw
1/2 medium head green cabbage (6 cups)
1 small carrot, shaved (optional, I like it for color)
3 tablespoons dill, finely chopped
1 tablespoon finely mince red onion or shallot
salt and pepper

Dressing (or one of these)
1 1/2 teaspoons Dijon mustard
1/4 cup apple cider vinegar
1/4 teaspoon sugar
2 tablespoons mayo
1 teaspoon celery seed (optional)
1/3 cup olive oil
salt and pepper

In a large bowl, combine all slaw ingredients. In a jar or measuring cup, whisk together mustard, vinegar, sugar, mayo, salt, pepper, and celery seed. Then, slowly stream in olive oil whisking the whole time until emulsified. Toss cabbage mixture with dressing.

Every week, I send out a free newsletter called “Three Things” — a few quick thoughts on what I’m cooking and reading and eating. The slaw, for instance, is one of those Things. To have these recipes sent directly to your inbox (and to find out what the other two things are!) sign up for my newsletter here.