Green Cabbage SlawSunday, September 06, 2015
While everybody is busy firing up the grills for Labor Day weekend I thought I'd sneak in a quick recipe for a healthy side dish. Cole slaw is often overlooked at cookouts and for good reason. Most versions are overly sweet, dressed with heavy mayonnaise based sauces or carelessly thrown together with prepackaged ingredients. A bad slaw is right up there with garden salad and store bought vegetable platters: forgettable party staples that are not much more than table fillers. But a good slaw is worth adding to your menu, and so easy to make that there's no reason you shouldn't. A good slaw is light and crunchy with a sauce that's tangy enough to cut through the richness of grilled and smoked meats. It plays nicely in the background to pulled pork sliders or fish tacos, but it's tasty enough to round out your plate as a side dish all by itself. And as for my personal preference, I'd rather leave the mayo-based dressings to potato and pasta salads. My favorite slaws are made with citrusy vinaigrettes.
Prep Time: 15 min, preferably with additional time to chill
Cook Time: n/a
Suggested Equipment: Mandoline slicer, optional
I usually remove a layer or two of the outer leaves from the cabbage. Besides being dirty they're loose and harder to shred with the rest of the cabbage. Begin your prep by cutting out the core.