The term "cole slaw" comes from the Dutch "koolsla", meaning "cool cabbage". Apart from containing some amount of uncooked red or white cabbage and a dressing, the variations are endless. Carrots impart just the right amount of sweetness so I can forego added sugar. They also up the carotenoid content (see vitamin A amount). And I love the confetti color.
1 1/2 cup finely diced cabbage
1 medium carrot, shredded (about 1/2 cup)
2 tbsp. finely diced red onion (more or less to your tolerance)
2 tbsp. apple cider vinegar
1/4 tsp. salt
1 Toss all ingredients together. Let sit at room temperature for about an hour to let the cabbage wilt and the flavors meld. Stir periodically.
Note: I've tried making this with a small amount of oil, a la vinaigrette, but the cabbage lacked crunch and no matter how little I used, the mouth feel was oily. That's just my taste though. Don't let it stop you from experimenting.
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