Pondering Cole Slaw

by tmartin on July 18, 2011

I used to think there was some magic recipe for cole slaw.

I remember following pages torn from a foodie magazine, while carefully measuring all manner of fanciness. There was one with mustard oil. One with celery seeds. One with yellow raisins and currents. One with homemade mayonnaise – I made a mess with that when the food processor top somehow deflected the drizzled oil I was pouring to the egg yolk mix and turned itself into a sort of sprinkler distributing oil droplets across the room.

But really, those recipes over-think something very basic:

Cole. Slaw.

The beauty of cold, crisp cole claw lies in the way that with a few splashes of ingredient – a little acid, a little sweet, maybe a zing of surprise flavor – combine with simple chopped crunchy veggies to distill the essence of July.

Honest – just mix a little acidic, a little sweet, a dab of oil and some fresh cabbage … and you’ve got summer on your plate.

I took advantage of this week’s festival of color to create a multi-hued slaw. The local raspberry wine that just happened to be in the fridge kicked it up another notch.

Green & Purple Slaw with Red Carrots

1/2 head green cabbage
1/4 head red cabbage
3 red carrots

1. Slice cabbages up into thin slivers. Chop carrots into small diced bits.
2. Put into a bowl and mix it up with your hands to distribute the colors

1/2 cup raspberry wine (or any other slightly sweet fruit wine you might have)
1/4 cup cider vinegar
1 tablespoon prepared mustard – a coarse seeded deli mustard
2 tablespoons white sugar
1 tablespoon vegetable oil

1. Mix all ingredients together. Easiest way: use a glass jar with a lid. Put all the ingredients in, shake it up, and you’re good to pour.

2. Pour dressing over the veggies and mix it around with your hands, coating all the cabbage and carrots.

3. Cover and let sit in the fridge for a few hours or overnight.

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