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!
What did you have for lunch?
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:
Not nearly as healthy as your lunch: grilled cheese and ham sandwiches... mmmmmmm.MrsBrown wrote:What did you have for lunch?
(And I made granola! Whoohoo! Is it time for breakfast yet?)
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.MrsBrown wrote: What did you have for lunch?
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.
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.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!
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.
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.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 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.)