10-Min Home-Made Slaw. So Pretty and Tastes Amazing.

[Gwendolyn]

It's probably been posted before, but I just rediscovered making homemade cole slaw and thought I would share. You need a food processor if you're in a rush, but using old-fashioned muscle power works too. One small cabbage head makes a bucket of slaw, so you can just make as much as you need. It keeps a few days, but tastes best if eaten within two. The presentation is so festive, and is an excellent choice if you're in a rush, but don't want it to look that way.

INGREDIENTS

Green or red cabbage, cut into wedges
1 small onion (I use Spanish onion with green cabbage, white with red)
Handful of carrots (baby carrots are fastest, just wash and grate)
Homemade vinigrette + a little sugar

Vinaigrette

Oil (whatever you like, although flavored oils are not the best. I stick to olive or canola)
White vinegar. (Add as you like, but add just a touch more, maybe an extra TBSP)
Salt and Pepper to taste
1/2 TBSP Sugar (Splenda or sugar substitute works also, but may leave a tinny taste)

I use the food processor large grating disc to first grate the cabbage, as much as needed. I then use the julienne disc to grate the carrots. I proportion it about 3-1 cabbage to carrots. I then use the chopping blade to finely chop the onion. That's it. Half done. Takes about 5 minutes. I then make a vinaigrette, nothing overly complicated, a regular French one will do, plus added sugar. I start out with 1/2 tbsp but sometimes add a little more after mixing.

Pour the vinaigrette over the slaw and toss, adjust seasoning and that's it. Let it marinate for half an hour and it's ready to serve. The colors are so vibrant (especially red slaw) and it tastes so much better than store bought. It's a great alternative to salad.

Raw cabbage is an excellent source of Vitamin C + B1/2/3. Plus has great body cleansing attributes.

http://ezinearticles.com/?Important-Facts-About-Cabbage&id=760798

[troubleinwinter]

1. That sounds delightful

and so simple and light. One doesn't usually think of slaw 'til summer. Hmmmm... I happen to have a cabbage in the veg drawer!

[Tangerine LaBamba]

2. All cabbage all the time

Raw cabbage is one of the constants in this house. I love it raw, but it's also great chopped finely and done up in borscht - which is our dinner tonight.

My mother would have called your recipe "pickled cabbage," which was a regular in our house when I was growing up. Really great stuff that got better the longer it sat. She always made it the day before, but when I fix it here, it gets pounced on within hours.

I'm still a sucker for Famous Dave's Cole Slaw, though.

http://www.recipezaar.com/Famous-Daves-Creamy-Sweet-Sour-Coleslaw-149941

I love cabbage. Just love it, green or red.

[troubleinwinter]

3. I love cabbage in all forms too.

Raw, slaw, stuffed, cooked, kim chee, sauer, even creamed in white sauce (Lucinda, that requires nutmeg)!

[Tangerine LaBamba]

5. Have you ever tasted this?

http://www.bubbies.com/prod_sauerkraut.shtml

It is THE BEST sauerkraut I've ever tasted. I can eat a whole jar of it, I bet. But I don't dare try it.

All their products - the pickles, the relish, the horseradish - are sensational. They're sold at Whole Foods.

Someday I'm going to make my own kimche, I swear..................

[troubleinwinter]

7. I haven't had Bubbie's.

I sure will keep an eye out at out local equivalent of Whole Foods. I want the pickled herring, too!

Best kim chee I ever had was made at a teensy tiny mom & pop cafe on Maui. A constant stream of locals, many carrying their own empty containers streamed in & out until the supply ran out around noon. At a local house blessing party, a woman brought a sensational cracker spread made of kim chee and cream cheese (cut some of the heat!).

Thing about making kim chee is: it stinks!!!!! I hope you have an out building.

[Tangerine LaBamba]

8. I had some in Pusan

years ago. I was invited - it was a big honor - out to the digging up of the kimche. Out of the ground.

You bet it stinks. I thought I'd faint, but when I tasted it (I had to, or else commit a horrid faux pas), I fell in love.

We have a nice big Koreatown not far from here, and I think I should go check it out. Thanks for reminding me..........

[Warpy]

10. I've got her horseradish. It's super!

My favorite sauerkraut of all time was made by a company called Gathering Winds. I was so amused by the name that I insisted on ordering it for the store I was co managing. It turned out to be wonderful stuff and was a big seller.

[Tesha]

4. Pineapple chunks?

That was my mom's idea for slaw... and miracle whip

this could be why I never crave cabbage...

[Warpy]

6. I find myself favoring a $5.99 mandoline

from a local Chinese grocery for making slaw. The blade cuts very fine shreds of cabbage, almost an angel hair type of slaw.

It's risky, for 6 bucks you didn't get a food holder, but the result is sublime and easier to clean than the food processor or the big mandoline.

[grasswire]

9. where's the parsley?

A great big handful of chopped parsley is a huge nutrition boost AND flavortul, too.