Name: Sweet-And-Sour Coleslaw
Ingredients: 1 lb (about 1/2 medium head) red or green cabbage; shredded fine or chopped in the food processor (6 cups); 1 lg Carrot; peeled and grated; 1/2 c Sugar; 2 ts Kosher salt or 1 teaspoon table salt; 1/4 ts Celery seeds; 6 tb Vegetable oil; 1/4 c Rice wine vinegar; Ground Black Pepper

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CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables			4	Servings

INGREDIENTS

1	lb	(about 1/2 medium head) red or green cabbage; shredded fine or chopped in the food processor (6 cups)
1	lg	Carrot; peeled and grated
1/2	c	Sugar
2	ts	Kosher salt or 1 teaspoon table salt
1/4	ts	Celery seeds
6	tb	Vegetable oil
1/4	c	Rice wine vinegar
		Ground Black Pepper

INSTRUCTIONS

I can't believe it. I wrote this weekend requesting information about no
more watery coleslaw as discussed in an old Cook's Magazine. Well, I just
found that lonely magazine in a corner of my bookshelf. I saved it knowing
that it was good information. The secret to good coleslaw is to presalt it
until the cabbage wilts, 1-4 hours. Then you need to rinse it and pat it
dry.
Since rice wine vinegar tends to mellow, you may want to use cider vinegar
if making the slaw a day ahead. The presence of the sugar in this recipe
keeps you from having to rinse off salt from the cabbage as is ordinarily
the case.
1/ Toss cabbage and carrots with sugar, salt, and celery seeds in colander
set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up
to 4 hours.
2. Pour draining liquid from bowl; rinse bowl and dry. Dump wilted cabbage
and carrots from colander into bowl.
3. Add oil and vinegar; toss to coat. Season with pepper to taste. cover
and refrigerate until ready to serve. (Can be refrigerated 5 days.)
Posted to EAT-L Digest  by mary curtis <curtism@FUSE.NET> on Jan 5, 1998

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