[Modernist Cuisine at Home] Sweet Onion Slaw (p. 165)

[Chris Hennes]

Rather than a typical cole slaw based on cabbage, the main vegetable in this Modernist Cuisine at Home slaw is sweet onion. It also includes vacuum-pickled red onions (p. 130) and scallions. I guess it's "Modernist" in that it is made with mayonnaise where the egg has been cooked sous vide (for food safety and additional stability. p. 108), though I'm sure a jarred or "normal" homemade mayo would serve just fine. Otherwise it's a pretty typical slaw, with sour cream, mayo, dijon mustard and cayenne forming the sauce.

 

 

Overall it's a good slaw, but one that I think would be best as a sandwich topping (an application they suggest in the notes). In that application I think I'd also add double or triple the pickled red onion, which is delicious in its own right and certainly complements the slaw very well.

[Lisa Shock]

Overall it looks good.

 

My personal preference is for boiled dressing made with fruit juice for coleslaw, not the mayo based ones. (the closest thing in commercially available slaw dressings is Marie's) My recipe is from the 1951 Joy of Cooking. That said, my recipe could be made modernist by bagging it and cooking it sous vide instead of on a double boiler, hmm...gotta try this...

[Kerry Beal]

I wonder if vacuum processing of slaw with boiled dressing would make it ready to eat quickly.

[Chris Hennes]

Do you have a favorite recipe for boiled dressing? I could give it a try.

[Kerry Beal]

Nothing fancy - just what my mom used to make - simple but delicious.  

 

 

• 1 head cabbage sliced
• 1 vidalia onion chopped
• 1 green pepper chopped
• ½ cup sugar
• ½ cup cider vinegar
• ⅔ cup oil
• 1 ½ tsp celery seed

Boil together sugar, vinegar, oil and celery seed. Pour over cabbage mixture. Age overnight before serving.