“Coleslaw (from the Dutch term koolsla meaning ‘cabbage salad’), also known as cole slaw or simply slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing, commonly either vinaigrette or mayonnaise.” Wikipedia
I always have cabbage in the house. It seems to be my most commonly eaten vegetable. I eat it raw, pickled, and cooked in various ways but today it is cole slaw. I had no idea the name is from the Dutch. Google knows all.
It wasn’t until an adult that I appreciated cole slaw. My Mother made hers with raw onion which is a no-no for me. The same hold true for potato salad for the same reason but that is another story. The large amounts of mayonnaise often added were another reason for avoiding it since in my house, a vile concoction called Miracle Whip was used and called mayonnaise. When I learned to read I found out that the jar in the fridge was not mayo at all and that margarine was not butter. I digress.
I tend to prefer a vinegar cole slaw with carrot and often raisins. This combination did not come into my view until fairly late in the game, perhaps 20 years ago. Sugar does not belong in cole slaw but raisins provide a bit of sweet contrast and today apples joined the mix.
Cabbage first. Typical dense headed green cabbage is what there is, so hows I start with that? ¼ cabbage is first cut to 1/8 and then sliced finely. A grater is used by many, but for me, the mess of tiny cabbage pieces is just too much of a pain in the rear so it will be by the knife.
Into the bowl and then I pull out the grater for the carrot. Little pieces still fly but not so much as the leafed veg. A good handful of raisins, typical Sun-Maid (nice piece of branding, that) followed by half of a Fuji apple cored and diced. Salt, pepper, and vinegar finish the salad off. Bragg’s is my selection for this dish. It has a wonderful sweet overtone. Alas, this took the end of the bottle and since it was out of stock, the store brand will have to do until more is found. I will have this as a side dish for the next several days which is good for the summer heat. With the apples, it should be eaten within a day or two before the fruit gets brown.
If you have handy some toasted Sesame oil, just a little bit works well in this slaw.
Simple and easy, make yourself a big bowl of Vinegar Cole Slaw and eat your veggies.
Vinegar Cole Slaw with Raisins and Carrots
- One quarter head of green cabbage
- One medium carrot
- 1/4 cup raisins
- 1/2 crisp apple
- 1/4 cup Cider Vinegar (Bragg’s)
- 1/2 tsp Toasted Sesame Oil (optional)
- Salt and Pepper
- Cut cabbage in half and slice thin
- Grate carrot
- Core and cube apple
- Add Salt and Pepper
- Add Vinegar
- Add Sesame Oil (optional)
- Mix and rest for 30 minutes before eating