Coleslaw Three Ways
Classic Coleslaw
Adapted from Andrea Bemis’ Local Dirt
(For an added taste explosion, try adding chopped up fennel fronds to your coleslaw!)
Ingredients
1 cup mayo
2 tablespoons apple cider vinegar
1 tablespoon honey
2 teaspoons dijon mustard
salt and pepper
1 cabbage chopped (about 8 cups)
2 medium cucumbers, shredded or grated
optional: chopped fennel fronds to taste
Instructions
- In a large bowl, whisk together the mayo, vinegar, honey, mustard, salt, and pepper. Add the cabbage, carrots, and chopped fennel fronds to the dressing and toss to coat. Taste and adjust seasonings as needed. Serve chilled.
Coleslaw with Buttermilk-Horseradish Dressing
Adapted from Deborah Madison’s Vegetarian Cooking for Everyone
Ingredients
Salad Ingredients
4 cups thinly sliced cabbage (about 1 lb)
1/2 large kohlrabi, peeled and finely sliced or grated
1 small onion, grated
salt
buttermilk dressing with horseradish
chopped dill
Dressing Ingredients
1/2 cup buttermilk
1/2 cup yogurt, sour cream, or mayonnaise
1 tablespoon prepared horseradish
1/2 teaspoon wasabi or to taste
2 garlic cloves
salt
1/4 cup chopped parsley
fresh lemon juice or white wine vinegar
Instructions
- Salad Instructions: Toss the cabbage, kohlrabi, and onion in a bowl with 1/2 teaspoon salt. Toss with the dressing. Cover and refrigerate for 1 hour or until needed. Taste for salt and serve garnished with the chopped dill.
- Dressing Instructions: Combine the buttermilk, yogurt, and horseradish in a bowl. Dilute the wasabi with a little water, then whisk in the yogurt mixture. Pound the garlic with 1/4 teaspoon salt until smooth, then add the parsley and pound again just to bruise the herbs. Add this to the buttermilk mixture with lemon juice to taste.
Cabbage Slaw with Spicy Greens
Adapted from Deborah Madison’s Vegetarian Cooking for Everyone
Ingredients
Salad Ingredients
3 or 4 handfuls of arugula
1 1/2 pounds cabbage, thinly sliced
1 large cucumber, diced (peel and seed if you desire, but no need if you take a socrates or poniente)
1 bunch green onions, thinly sliced
3 tablespoons chopped parsley
salt
Herb vinaigrette
Dressing Ingredients
1 garlic clove, minced
salt & ground pepper
1 tablespoon chopped fennel fronds
1 tablespoon chopped tarragon
1/2 cup chopped parsley
grated zest of 1 lemon
1 tablespoon capers, rinsed
1/4 cup thinly sliced green onions, or 1 shallot finely diced
1/3 cup olive oil
2 Tablespoons champagne vinegar
Instructions
- Salad Instructions: Chop the greens or cut them into ribbons and put them in a bowl with the cabbage, cucumber, onion, and parsley. Toss with 1/2 teaspoon salt. Add the dressing and toss again. Chill for 30 minutes or longer before serving.
- Dressing Instructions: Combine everything in a ball jar and put lid on. Shake to combine. Taste and adjust seasonings as needed. Let sit for 30 minutes at room temperature and taste and adjust seasonings again.
