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Katie Meadow

Katie Meadow

What I love about cole slaw is that if you have a good variety of condiments on hand all you really need is cabbage. I don't have a favorite cole slaw; Asian style, simple vinaigrette, slaws with mayo, all good and all useful. Two things I find wrong with many recipes for creamy slaws is the heavy handed use of mayo. Not only is the ratio of mayo to the rest of the ingredients often way too high, but most recipes make a quantity of dressing that would overwhelm one head of cabbage. And the instructions would make you believe you are supposed to use it all. Well, maybe we Americans just can't get enough mayo. The fact is that once you dress shredded cabbage the quantity tends to shrink, especially if you let it sit for any length of time before eating.The second thing that is so wrong is the addition of raisins. I am confident I don't need to elaborate on that. 

 

Salting the shredded cabbage at least an hour or two ahead really improves the final result. I layer cabbage and liberal shakes of salt in a colander, then put a bowl of water on top to weight it down a bit. Before assembly I press out excess moisture  in a towel. Enough of the salt dilutes or drains out but usually enough remains so I don't need to add more salt.

 

Remember that 70's recipe (at least I remember it that way) for Asian style slaw with broken ramen noodles? Still sort of fun, but only if you don't add the noodles more than ten minutes ahead of time, unless of course you prefer them soggy. Oh yeah, slivered almonds, etc. Potluck staple.

 

I meant to say something about cowboy candy. I often make either candied jalapeños or just regular pickled ones. I like either of them in some slaws and also in potato salad. Cowboy candy is especially fun in a mustardy slaw along with a spicy sausage or hot dog. 

Katie Meadow

Katie Meadow

What I love about cole slaw is that if you have a good variety of condiments on hand all you really need is cabbage. I don't have a favorite cole slaw; Asian style, simple vinaigrette, slaws with mayo, all good and all useful. Two things I find wrong with many recipes for creamy slaws is the heavy handed use of mayo. Not only is the ratio of mayo to the rest of the ingredients often way too high, but most recipes make a quantity of dressing that would overwhelm one head of cabbage. And the instructions would make you believe you are supposed to use it all. Well, maybe we Americans just can't get enough mayo. The fact is that once you dress shredded cabbage the quantity tends to shrink, especially if you let it sit for any length of time before eating.The second thing that is so wrong is the addition of raisins. I am confident I don't need to elaborate on that. 

 

Salting the shredded cabbage at least an hour or two ahead really improves the final result. I layer cabbage and liberal shakes of salt in a colander, then put a bowl of water on top to weight it down a bit. Before assembly I press out excess moisture  in a towel. Enough of the salt dilutes or drains out but usually enough remains so I don't need to add more salt.

 

Remember that 70's recipe (at least I remember it that way) for Asian style slaw with broken ramen noodles? Still sort of fun, but only if you don't add the noodles more than ten minutes ahead of time, unless of course you prefer them soggy. Oh yeah, slivered almonds, etc. Potluck staple.

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