Cabbage has a short (3 month) harvest cycle and is easy for farmers to grow, which makes it inexpensive
Cabbage is a superfood which offers an ESTIMABLE array of health benefits and for chefs needing to ECONOMIZE, can be had at a modest price. As long as shredded raw cabbage is used as the NUCLEUS, the salad will QUALIFY as cole slaw, even when other vegetables and fruits are added. Prepare the coleslaw and dressing in advance of the meal (even overnight) to allow the flavors to MELD.
Core and shred half of a head of red cabbage and place in large bowl . . .this time I shredded by hand, but you can also use a food processor or mandoline
Core and shred half of a head of green cabbage
Peel and shred 2 large carrots and combine all ingredients in a large bowl
Coleslaw Dressing:
(for 1 medium head of cabbage, shredded)
- 1 ½ c mayonnaise
- ¼ c apple cider vinegar
- 2 tbsp sugar
- ¼ tsp celery seed
- ¼ tsp dry mustard
- Salt and pepper to taste
Combine all dressing ingredients in a bowl and refrigerate for an hour. Dress and toss the slaw and serve.
Refrigerate leftovers and the taste gets better and better during the next few days
- ESTIMABLE = respectable
- ECONOMIZE = cut cost
- NUCLEUS = center
- QUALIFY = meet the requirements for
- MELD = blend
Have a healthy new year!
Charis
For more great vocab and recipes, order Cook Your Way Through The S.A.T.