I had a whole head of cabbage untouched in the fridge from the share. Jessica made a classic slaw earlier in the week so I thought, why not give people a few more options on slaw? Let slaw three ways begin.
I started by removing the outer leaves of the cabbage and cut out the core, don’t forget to compost these bits! I then cut the cabbage into chunks small enough to fit into my food processor for shredding. Of course you could also shred with a good knife.
I then divided the shredded slaw equally into three bowls.
The slaw on the right will be a creamy slaw, adapted from a Bobby Flay recipe.
1/3 head of shredded cabbage and 2 shredded carrots
Sliced whites and light green parts only of 4 scallions (save the greens!)
1/8 cup of mayo
1 Tablespoon each of sour cream, sugar, and white vinegar
1/2 Tablespoon of dry mustard
1 teaspoon celery seed
salt and pepper to taste
Our second slaw will be oil and vinegar slaw, adapted from a Rachel Ray recipe.
Oil and Vinegar Slaw
1/3 head of shredded cabbage
1/8 cup of red wine vinegar
1 Tablespoon each sugar and vegetable oil
1/2 teaspoon salt and a dash of pepper
1/4 of a sweet red pepper and a sweet orange pepper, diced
Our last slaw will be an Asian slaw, adapted from a Dave Lieberman recipe.
Sweet Asian Slaw
1/3 head of cabbage and 2 shredded carrots
4 scallions, green parts only (I told you to save them!)
1/8 cup soy sauce
2 teaspoons each sesame oil and vegetable oil
1 Tablespoon each sesame seeds and white vinegar
2 Tablespoons dark brown sugar
Just mix all the ingredients together and let it sit for about 30 minutes to have all of the flavors meld. Then serve and wow your friends and family with not one but three delicious variations on slaw. Enjoy!