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My new go-to recipe for Coleslaw

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Hi Everyone,
I just wanted to share a recipe with you. This weekend, I had several cousins over, and needed to use a purple cabbage that I had in the fridge. A catering friend of mine gave me this recipe and it worked out great.

I shredded the purple cabbage on my mandoline, then added chopped celery and julienned carrot, and mixed it together.

In a pot, I quickly toasted 1/2 teaspoon of celery seeds, then I added a mixture of 1 cup veg oil, 1/2 cup of white vinegar, 1 tbsp on sugar, and 1 tbsp of salt, and several healthy grinds of black pepper. I headed that up til it just boiled and the sugar and salt were dissolved, and then tossed the hot dressing with the veggies. I covered it and let it sit in the fridge overnight. It was FANTASTIC. The colour was beautiful and it went over very well.

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  1. Sounds great. I love slaw

    1. So it was a wilted, cold slaw? If not exactly wilted, it doesn't seem like it would be crunchy either. Did it then have a lot of liquid in it? I'm not quite picturing it. Can you elaborate please? The flavors sound good.

      4 Replies
      1. re: c oliver

        It was slightly wilted, I suppose, but still very crunchy. As if it were slightly pickled. I suppose that you can compare it to a fresh cucumber and a pickle. The pickle is still crunchy but its not AS crunchy as fresh. It did have a fair bit of liquid at the bottom, but I don't mind that.

        1. re: icey

          Thanks. I get it now and it sounds really good. And I adore things that can be prepared the day before, don't you?

          1. re: c oliver

            isn't slaw always better the next day--as long as it doesn't weep too much? to prevent weeping, i like the notion written up by cooks illustrated: leach water out of the shredded cabbage with salt. simply salt the cabbage and let it rest in a colander for a few hours, rinse, pat dry, and make the salad--the day before, if you can.

          2. re: icey

            I don't mind the exuded liquid, either, and never do the pre-salting. I may not be fully appreciating the science here, but some recipes for brines for meat include sugar and other seasonings with the salt and water, so that these flavors are drawn into the meat along with with the salt. So I'm thinking that the flavors of the vinegar, sugar, and celery seed would permeate the cabbage better if it's not pre-salted/drained.

            My favorite Chinese restaurant does things a bit differently from other suburban, Americanized places: tea only comes if you ask for it, and then arrives in a round ceramic pot, with miniature handled cups on saucers, and at dinner, they automatically bring to the table a plate of crisp, lightly-pickled vegetables - thin lengthwise strips of carrot and cucumber, and coarsely chopped cabbage. I think all that's on it is seasoned rice wine vinegar. The flavor is very bright and I always look forward to it.