Tuesday, November 4, 2014
Fall is the perfect time to make Coleslaw. It has all the right vegetables in season -- cabbage, carrots, and radishes. It keeps for a good long while and most importantly, the tangy-sweet dressing combined with the hardy vegetables is delicious! You can also add other vegetables to the mix. For the version pictured, I added one peeled, grated raw beet and one peeled, grated raw turnip. This is a great way to hide vegetables that you or your loved ones may not like much, because once they're in the vinegar mix you don't even know they're there!
Not only is this salad great as a side dish (or even a main dish), but it's great on top of a pulled pork sandwich, or nestled alongside some BBQ ribs. It's fantastic with anything rich and meaty, as it cuts the fatty flavor and accents the sweet tangy undertones of the meat. Yum!
Recipe adapted from AllRecipes
1 head of cabbage (medium)
2 large carrots
1 onion (I prefer red but you can use yellow or white)
1 beet (optional)
1 turnip (optional)
1/2 - 1 cup sugar (if you're using lots of spicier veggies, like the onion, radishes, and turnips, you may need more sugar)
1/2 cup white vinegar
1/2 cup apple cider vinegar
3/4 cup vegetable oil
1 teaspoon salt
1 teaspoon parsley
1 teaspoon prepared mustard
First, finely chop the cabbage and onion. Peel the carrots, beets and turnip and trim the root ends off the radishes. Grate carrots, beets, turnip, and radishes on the large holes of a cheese grater. Toss all vegetables together. Add sugar and toss to coat. Let sit while preparing dressing.
In a small saucepan combine vinegars, oil, salt, parsley, and mustard. Bring to a boil and cook, whisking constantly, for 2 minutes. Remove from heat and let sit until mostly cool, around 20 minutes. Pour dressing over cabbage mixture and toss to coat. Refrigerate for at least 8 hours.
This salad keeps very well for a week, and I believe the flavor improves daily!