Saturday Lunch

posts from 13 October 2004 to 14 March 2011
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MrsBrown
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Saturday Lunch

Post by MrsBrown »

I found half a Napa cabbage in the bottom of the vegetable bin and thought of coleslaw. I searched my go-to site only to find no recipes for coleslaw. I read several on the internet but most of them use a lot of mayonnaise. So, I made up my own!

I slicedthe cabbage thinly, added 2 grated carrots, 2 finely chopped green onions, 1 thinly sliced red pepper. For the dressing, I whisked together some Dijon mustard, some white wine vinegar, a little hot sauce and some sesame oil. I poured that over the vegetables and then added some olive oil and some salt and pepper. Fabulous! I ate some along with a piece of toast lightly spread with mayonnaise and half an avocado. The others in the house said, "no, I'm not hungry" when I offered it so there's plenty left for tomorrow's lunch! :stomp: :stomp: :jump:

What did you have for lunch?
ejm
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Joined: Thu 14 Oct, 2004 12:53 pm

Re: Saturday Lunch

Post by ejm »

MrsBrown wrote:I found half a Napa cabbage in the bottom of the vegetable bin and thought of coleslaw. I searched my go-to site only to find no recipes for coleslaw. I read several on the internet but most of them use a lot of mayonnaise. So, I made up my own!

Mmmmm!! I love coleslaw. Both kinds - creamy and not creamy. Yours sounds fantastic, MrsBrown - very similar to the beet salad I make.

And I keep meaning to try this red cabbage and apples dish too:
http://www.sauerkrautrecipes.com/recipe11518.shtml
MrsBrown wrote:What did you have for lunch?
Not nearly as healthy as your lunch: grilled cheese and ham sandwiches... mmmmmmm.

(And I made granola! Whoohoo! Is it time for breakfast yet?)
So... have YOU backed up your files lately? And defragged too!?
Barbara
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Re: Saturday Lunch

Post by Barbara »

MrsBrown wrote: What did you have for lunch?
I had cole slaw too! Or at least, cabbage salad. "Ordinary" cabbage sliced very thin, a grated carrot ("grated" with the peeler), dressing made of green onion chopped fine, lemon, red wine vinegar, honey, and olive oil. With a bit of chicken and some crispbread broken in.

I also had a bit of leftover rice pilaf that I found in the freezer. Pine nuts, chili flakes, and threads of caramelized onion and carrot.

Somehow I only think of "cole slaw" as the kind that has been marinating for a couple of days in a slightly sweet vinaigrette. I've never been able to make cole slaw that's as good as the kind I can get at the Pickle Barrel (a local chain that's got a bit upscale recently, but still makes the same cole slaw as ever, and still sells it from a little outlet beside the restaurant).

Mmmm, cole slaw. :lalala:
Mats
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Joined: Thu 14 Oct, 2004 11:32 am

coleslaw

Post by Mats »

After reading this thread, I decided that it was about time to try making coleslaw (vinaigrette kind). I tried the most basic kind with only white cabbage, carrot, and red onion. The dressing was cider vinegar/oil at 1:2 with honey and salt. It was bland. I decided that aging was in order. 6 hours made a huge difference; after 24 hrs. it's really good! Lesson: coleslaw is like stew - ok at first, best the next day!
Mats
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Fianal lesson

Post by Mats »

Not to belabour the coleslaw business, but, on a final note, it has been interesting to see that aging for a day or so is needed, but that any further (say 3 days) the slaw heads downhill! Ain't experimental science wonderful!
ejm
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Re: Fianal lesson

Post by ejm »

MEF wrote:it has been interesting to see that aging for a day or so is needed, but that any further (say 3 days) the slaw heads downhill!
Cabbage does have that way about it, doesn't it? But this is interesting because it seems like if you are storing vinaigrette-style coleslaw for 3 days, it would be heading in the direction of sauerkraut.

Just curious, did you cover your aging cole slaw, MEF?

Whenever we buy sauerkraut (for faux Reuben sandwiches) from our local Polish deli, it can be pretty stinky when we get it home and take it out of the plastic bag - but if we store it UNcovered in the fridge, the pong lessens and is not quite so horrible.
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Mats
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Final coleslaw

Post by Mats »

I found a way to make coleslaw that works for me. It's the one used by Alice Water http://kitchenparade.com/2004/05/alice- ... leslaw.php
My only change was to salt the cabbage for 3 hrs in a colander and let water drain out (rinse before using).
ejm
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Re: Final coleslaw

Post by ejm »

MEF wrote:My only change was to salt the cabbage for 3 hrs in a colander and let water drain out (rinse before using).
and that doesn't make the cabbage soft? Whenever we do this method with spinach, it basically "cooks" the spinach.

And do you cover leftover slaw once it's made or do you only make enough for one sitting?

(I'm a firm believer in leaving cole slaw UNcovered in the fridge.)
So... have YOU backed up your files lately? And defragged too!?
Mats
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salting

Post by Mats »

No, the salting didn't make the cabbage limp at all; certainly removed lots of water. As our fridge is constantly dehydrating everything in it (hence frost free) nothing can be stored uncovered.
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