YID.DISH: RED CABBAGE COLESLAW

By Jeannette Hartman

Published July 20, 2010.
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A cabbage harvest in July?

In California, it works. (We planted late in a mild winter.)

JCarrot

That means just in time for outdoor Shabbes dinners, we have the basic ingredient for coleslaw.

But with this gem-like vegetable sitting on my kitchen counter, I couldn’t bear the thought of traditional coleslaw: cabbage shreds drowned in mayonnaise and sugar. I decided to celebrate the color. The following recipe is adapted from several sources.

1 head of red cabbage, thinly shredded

1 small bunch of cilantro, chopped

1/4 large red onion, finely sliced

1 red bell pepper, seeds removed, thinly sliced

1 cup thinly sliced celery (preferably from the leafy tops)

2 large cloves garlic

1/2 cup mayonnaise

1 tablespoon Dijon mustard (a hot, honey mustard would work as well)

2 tablespoons of apple cider vinegar

2 tablespoons of sugar, honey or agave syrup (optional)

Blend or whisk together the mustard, vinegar, mayonnaise, sugar, chopped cilantro and chopped garlic in a bowl.

In a large bowl, toss together the shredded cabbage, red pepper, red onion and celery. Pour the dressing over the vegetables and toss again. This slaw tastes best if it is allowed to chill in the refrigerator for a couple of hours.

If served at a dairy dinner, a half cup of crumbled blue cheese can be added. It tastes great as a salad or as a garnish spooned inside a sandwich.

The dressing isn’t heavy, so the vegetables have a starring role. The cabbage tastes peppery, so I didn’t add ground pepper or salt. It’s an explosion of color on a plate.


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