I’ve a confession to make. Lately I’ve been a little OCD about cole slaw. I know, right? Of all things…
Since my “mouthy no worky” due to illness early this month, I’ve been slowly regaining my sense of taste. For a few weeks now, even though my tongue is regaining a purpose in life, I’ve been desperate for foods that tasted like the good ‘ol days.
Enter: vinegar. So I got a hankerin’ for some slaw one day and this idea turned in a two week long mission to find the perfect cole slaw recipe. I decided that when I developed the recipe I liked, I’d post about it.
My friends, that day has come.
Michelle’s (and Mike, my girlfriend Lisa and daughter Josie’s) Fave Cole Slaw
Ingredients: 1/2 head cabbage, chopped; 2 carrots, shredded; few slender pieces red onion (don’t need to much); 1/4 cup cider vinegar; 1/4 cup olive oil; 2 tsp sugar; few dashes salt; dash pepper
Directions: While you are prepping the veggies, bring the vinegar, olive oil and seasonings to a boil on the stove top. With the sugar in there this will happen in about 2 mins, maybe less. Mix your now kinda-syrupy and warm vinaigrette and pour it over the top of your naked veggies. Toss all this yummy stuff together and let it sit for a few hours before serving. That’s it!
Tips: I like unfiltered cider vinegar (but then I’ve been working on jump starting my taste buds so it could just be me.) I played around with several cole slaw recipes before I deduced this one. I don’t mind the mayonnaise type slaws, but they are so darn unhealthy that I figured I’d put my energy into the vinegar based kind.
The real secret with this recipe lies in the heating of the dressing before putting it on the veggies. It doesn’t blanch the cabbage, per se, but the heat does do a little voo-doo which is nice. Plus, heating dissolves the sugar and makes for a nice light syrup.
This recipe is pretty mild, actually, but makes for a great side dish for BBQ chicken, tacos, ribs, sandwiches. I like this slaw because it’s easy-tasty-healthy (my three fave food adjectives!)
There are fancier concoctions that yield some nicely complex slaw situations, but for the effort, cost and taste, this simple slaw recipe gets my vote.
Finally (seriously, how much can a person say about cabbage!?) I never knew how darn healthy cabbage is for ya! It’s loaded with fiber, vitamin C, E, calcium, serves as a blood detoxifier… plus it’s cheap as heck and literally lasts for weeks in the fridge. No wonder it’s such a big staple for so many cultures world wide.
OK. I’m done.
I just finished off the leftovers you sent me home with last night. Dare I say that this recipe gets better the longer the flavors meld together? I thought about offering it to the infant crawling in and out of my lap the whole time I enjoyed it, but she’s got all the time in the world to develop a taste for this yumminess. I selfishly and unapologetically ate the whole bowl.
I get a little obsessed about some of my dishes too. But I rarely get a hankering for vinegar… It`s mainly for rhododendrons and my Grandma!
Great slaw. Thanks for introducing me to the idea of heating the dressing. I like tips like that. I served this at dinner and added raw sunflower seeds for tomorrow’s version. I love the blog. Keep up the great work!