Friday, 5 February 2016

Deli Style Creamy Coleslaw

Here is a very simple, basic cole slaw, very similar to the kind sold in tubs and deli cases all over the continent. If you make your own it will be fresher, even if it sits for a week, and also probably lower in salt. Definitely lower in sugar.

This is classic with grilled or barbequed meats of all kind, and fried chicken or fish. We're finding it very handy to have a little salad with a sandwich at lunchtime. You can dress it up with a sprinkle of chopped red cabbage - none goes into the basic cole slaw as it will tint everything greyish-pink - raisins or chopped apple for a touch of sweetness, or chopped sauerkraut or pickles for a little more zing,

8 to 12 servings
30 minutes prep time
at least 2 hours in the fridge

Deli Style Creamy Coleslaw

Make the Cole Slaw:
6 cups finely grated green cabbage
2 cups finely grated carrot
1 cup finely grated celeriac (optional)
1/4 cup finely minced onion
a little salt

Use a small, solid head of plain cabbage. Trim of any battered leaves, then, just pick it up and start grating it, using the finest side of your grater. You will likely use most if not all of your head of cabbage. Any bits of leaf that fall off, collect until you are done then mince them as fine as you can and add them to the rest of the cabbage. Put it in a mixing bowl, preferably one with a cover.

Peel and grate the carrots and celeriac and add them to the cabbage. Peel and mince the celeriac, if using. Add it to the cole slaw. Peel and mince the onion. Put it in a strainer with a sprinkle of salt and let it drain for a couple of hours before adding it to the cole slaw. 

Make the Dressing:
1/4 cup mayonnaise (light is fine)
1/4 cup thick yogurt
1/4 cup apple cider vinegar
1/4 teaspoon celery seed, ground
1/4 teaspoon salt

Whisk the mayonnaise, yogurt and apple cider together, then grind the celery seed and add it. Add the salt. Pour this over the vegetables and mix well. It should be quite thick and seem a bit stiff and skimpy in the cole slaw; the vegetables will exude liquid as they sit and thin it out. Keep the cole slaw in the fridge for at least 2 hours - mixing in the onions before serving - or up to a week. Stir well before serving.





Last year at this time I made the fabulous Bableves; Hungarian Bean Soup.

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