Ah, slaw. That staple of picnics and barbecues everywhere. Slaw is a versatile recipe that can go in many different directions depending on what you’re having it with. It can be creamy or tangy. It can be dressed up with other vegetables and herbs. And many avowed salad haters (and cabbage haters) will gladly eat slaw.
When I make slaw, I start out with a basic recipe, which I add to depending on what other fresh vegetables and herbs I have on hand. I have found that crunchy vegetables, like carrots, peppers and red onion, make the best additions. I like to julienne the vegetables so they mix up well with the shredded cabbage.
A creamy dressing is traditional, so that’s what I have provided in the recipe below. But really, any salad dressing will work on slaw. If you want something lighter, substitute a vinaigrette. A tangy honey-mustard vinaigrette works particularly well, or try a sesame dressing for an Asian twist.
Yields: 2-4 servings
- 1 sm. head cabbage
- Choice of vegetables and herbs
For the dressing:
- 3 tbsp. mayonnaise
- 1-2 tbsp. prepared mustard or horseradish, or to taste (add more if you like tang)
- ¼ cup apple cider vinegar
- Salt and pepper to taste
Core the cabbage head and shred the cabbage; a food processor will make short work of this chore. Julienne or chiffonade the vegetables and herbs. (Julienne means to slice into thin matchsticks. Chiffonade means to roll up leafy herbs and then slice crosswise, resulting in thin strips.) Toss all of the vegetables and herbs together in a large bowl.
Combine the dressing ingredients and toss with the vegetables until they are well coated. Refrigerate 1 hour before serving.