How to
Make Great (not just good) Coleslaw
by Charlie Burke
Coleslaw often seems to be an afterthought, cloyingly sweet and
either too wet or dry. With the correct balance of acidity and sweetness and
with proper seasoning, however, it can shine.
I realized this when a college friend of our son Michael
introduced me to someone, saying: "...he makes the best coleslaw." I was taken
aback because it had been over a year since he had eaten at our house! The
coarsely ground pepper and celery seeds add essential flavor, and I prefer using
equal parts of regular and low fat mayonnaise (Cains in our home), although feel
free to use either alone. Mixing the salt, pepper and celery seeds with the
shredded cabbage and carrots before adding the mayonnaise mixture ensures their
even distribution.
Look for a shiny dense head of cabbage and use crisp fresh
carrots, both of which are available even in winter months. The sweetness of
both vegetables will vary, so you may want to add a small amount of sugar or
vinegar when tasting after the final mixing.
3 large
carrots, grated
1 head
green cabbage, shredded or chopped in a food processor
1/2 cup
white vinegar
3/4
cup each regular and low fat mayonnaise or 1 ½ cup of either
1/3 cup
sugar
1
1/2 teaspoon sea salt
2
teaspoons coarsely ground black pepper
1 1/2
tablespoon whole celery seeds
In a small bowl, mix mayonnaise, sugar and vinegar thoroughly.
In a large bowl, mix carrots and cabbage well, then toss with the salt, pepper
and celery seed until evenly distributed. Pour in dressing and toss. Taste and
adjust seasoning. Refrigerate (up to 24 hours) if not serving immediately.
An organic farmer and avid cook, writer Charlie Burke is the vice president of
the New Hampshire Farmer's Market Association (www.nhfma.org). His column &
recipes appear weekly in The Heart of New England's newsletter... get a free
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heartofnewengland-subscribe@yahoogroups.com or visit
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