Coleslaw. The thing that stumps many is the dressing. The one I’ll share is simple, with only four ingredients. If the dressing has eluded you in the past you will now be able to bask in the sheer beauty of coleslaw and it’s deliciousness, healthfulness, people pleasing staying power. How liberating to make a huge batch that will hold up well in the refrigerator for at least a few days. It’s a hearty dose of veggies to have for a snack, it’s perfect for working girl lunch, prepare the night before if you know you’ll be low on time the next day… and, this easy peasy dressing lends itself to incorporating “leftovers” in your slaw – that loose carrot, that half a cabbage, that apple going uneaten, that hunk of blue cheese, that ominous leek hanging around during the early spring season when they are so abundant!
The most time consuming part of making coleslaw is definitely the chopping of your vegetables. I remedy this situation by using my trusty mandolin. It cuts the prep time in half and makes your shreds uniform and thin. A good sharp knife works as well, but if you don’t have a mandolin, I highly recommend getting one or putting it on your birthday wish list.
For my ingredients, I make a concerted effort to buy all organic – cabbage and carrots are fairly easy to find organic.
This recipe makes 6 servings of slaw. Feel free to halve or double it for a large crowd.
1/2 head of medium sized red cabbage
1/2 head of medium sized green cabbage
4 small/medium carrots
1 apple (I use a Gala or Fuji)
2 tblsp. blue cheese crumbles (optional)
I go light on the dressing because I find you don’t need that much, the taste of the yummy veggies is the delight!
Apple Cider Vinegar (I use Bragg’s)
1 1/2 tsp. sea salt
2 tsp. celery seeds
Grind of black pepper (optional)
Add equal parts mayonnaise and apple cider vinegar to a measuring cup up to 1/4 cup mark, add celery seed, sea salt and pepper if desired. Whisk with a fork. Voila. This keeps for a week if you want to make multiple batches and store in your fridge.
Prep your veggies by peeling off any unsavory outer layers. Chop, dice, and slice. I like to get them fairly thin. With the apple I slice pieces away from the core and dice each slice. Throw everything into a bowl, I like to use one with a cover to easily store away in the fridge, give it a good toss with tongs, add in your blue cheese if you are so inclined and toss in your dressing. Serve or stick in the fridge to away your meal.
Other optional ingredients: Instead of apple try raisins, ditch the leek and double the shallot, ditch the sweet altogether and add radishes, if you don’t have red and green cabbage just use red OR green, forget the blue cheese and add toasted pumpkin seeds and feta.
Hey, if you create your own variation, won’t you tell me about it?