Sunday, April 29, 2007

Shred it

No, bar-b-que, picnic or deli sandwich would be complete without that shredded salad called, coleslaw. Using cabbage as its foundation this side dish is an American staple with European roots -- the name comes from the Dutch for cold cabbage. Western Europeans brought their cold cabbage salad preparations with them to the new world forever informing our weekend causal gatherings. Though now with the tastes and techniques of Asian and Latin communities’ Kim Chee or a Spicy Slaw can just as easily find its way into a picnic basket.

As a matter of fact, it is a better idea to serve a slaw during the warm months that are not slathered in a mayonnaise dressing, as they will not go off in the heat of the day. Though never fear, if that mayonnaise-drenched concoction is your desire, go for it, just put out small amounts at a time refreshing it every 30 minutes or so.

Latin White Cabbage Slaw - yeilds 12 servings
1 head white cabbage
5 scallions – thinly sliced
2 tablespoons oregano leaves - chopped
4 clove garlic – thinly sliced
2 poblano chilies – sliced julienne
1 jalapeno – sliced julienne
1 serrano – sliced julienne
1 white onion – thinly sliced
1 medium carrot – peeled, and sliced julienne
1/2-cup cider vinegar
1/4-cup olive oil
2-teaspoons salt
Freshly ground black pepper to taste

Cut the cabbage in quarters, and cut out the tough core. Then slice the cabbage very thinly. And place in a large, clean work bowl with the scallions and oregano.

In a 2-1/2 quart saucepan place the garlic, chilies, onion, carrot and cider vinegar. Bring to the boil, and then remove from the heat and allow it to sit for 10 minutes. Then pour the vinegar mixture over the cabbage. Toss the cabbage along with the oil, salt and pepper. Correct seasoning. Chill.

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