Thursday, September 12, 2013

"Clear" Coleslaw

I've decided that I like vinegar/oil based dressing rather than mayonnaise based dressings for coleslaw.  "Clear" vinaigrette dressings are healthier, and I really like that delightful sweet-and-sour tang.

I made this quick and easy coleslaw the other day, and it was a hit.  You can certainly adjust the recipe based on your personal tastes, or what you have on hand.  Also, it is best if you can let this coleslaw rest in the refrigerator for at least an hour - the resting period allows the vegetables to pick up flavors from the vinaigrette. 




 

One last note: you can certainly use green or red cabbage - I just liked the color of this red cabbage I picked from the garden. 

"Clear" Red Coleslaw


Vinaigrette
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1-2 tablespoons sugar or honey (to taste)
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon celery seed
  • 3 tablespoons cider vinegar
  • 1 tablespoon white distilled vinegar
  • 1 tablespoon rice vinegar (I used the roasted garlic variety)

Coleslaw
  • 1/2 head medium sized cabbage, shredded finely
  • 1 cup green onions, sliced finely
  • 1 cup celery, sliced finely
  • 1 carrot, shredded finely

In a large bowl, mix together all of the dressing ingredients thoroughly.  Add all of the coleslaw ingredients, and mix - don't worry if the mixture seems a little dry at this time.  The vegetables will give out some water and create a looser dressing.  Refrigerate for at least an hour.  Before serving, give the salad a stir, taste, and adjust the seasonings if necessary.  Feel free to add any other vegetables you enjoy!

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