| 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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