Thursday, November 23, 2006

simple everyday coleslaw

this coleslaw is easy to make and tastes fantastic. it can be easily doubled and lasts for a good week or so in the fridge, getting better the next day or two after it is made. this one does not involve mayonnaise and is made from a simple sweet & sour dressing with plain old vinegar, sugar and oil.

from wikipedia:
Coleslaw was probably consumed in its earliest form in the times of the ancient Romans. However, modern coleslaw could not have arisen until the 18th century as mayonnaise was not yet invented. The term "cole slaw" arose in the 18th century as a partial translation from the Dutch term "koolsla", a shortening of "kool salade", which means "cabbage salad". It was commonly called cold slaw in England until the 1860s when "cole" meaning cabbage was revived. "Cole" originates from the Latin colis meaning "cabbage", and is the origin of the Dutch word as well. In addition to calling it "coleslaw," U.S. Southerners also refer to it as "slaw." Because of this separation of the two syllables and the establishment of "slaw" as its own word, various other kinds of "slaw" are now known, including broccoli slaw or carrot slaw.

and before starting, a note from yiddishe mama — a ukranian jewish food blogger:

To make any coleslaw really delicious, mix cabbage and some salt first and using fingers crumble together for [a] couple minutes. Please adjust amount of salt after this.

everyday coleslaw

1/2 c white vinegar
4 - 5 tbsp white sugar
6 - 7 tbsp vegetable oil
1/2 - 1 tsp salt
1/4 tsp onion powder
1/8 tsp pepper, or more

1 [one pound] bag cabbage slaw mix
1 small clove of garlic, chopped

or make your own mix:

1 small cabbage, finely shredded
[to equal 1 lb/500 g]
2 carrots, shredded coarsely
1/2 small onion, finely sliced
1 clove garlic minced

notes before starting:
  • i like to salt the shredded cabbage beforehand and let it drain for about 2 hrs to lose some of its excess water/moisture.
  • if using the mix that comes in a bag, red cabbage will colour the mixture pink. not my first choice but all that was available for me.

place the sugar and vinegar in a microwavable bowl or a saucepan. microwave or heat on medium heat so that the sugar dissolves and the vinegar is very hot. add the salt and onion powder and stir to dissolve. add the oil and pepper and stir well.

if using the raw vegetables, prepare them so they are finely sliced. place the vegetables in a medium bowl and pour the dressing over it. let it marinate for one hour, stirring every 15 minutes.

let this marinate overnight and serve the next day.


Anonymous said...

at last i find a great recipe for coleslaw!!! i like the stuff but wanted something with no mayo or cream in it. this one is so good, almost like a pickle and it is true it keeps well in the fridge for a week or more. thanks b.b.

burekaboy — said...

sara - hey, thanks for letting me know it worked out and you liked it! i was annoyed when i made it with the mix because the red cabbage turned the whole thing pink!! it shouldn't be that way. i was too lazy to cut up a whole cabbage that day so i used the prepared one from the grocery store. oh well, i will post the proper picture when i make it again. it looks not so nice in the picture here.... this is the kind you find in jewish delicatessans here. always a vinegar/oil base. the mayo ones are good sometimes but i prefer it this way.