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The New New Cole Slaw: America gets real with cabbage in hundreds of iterations

By on July 2, 2012
cole slaw


Oh I know.  There’s nothing new under the sun.  But on this oh so hot June day,  here’s a new cole slaw made new with sherry vinegar and black sesame seeds.  Lets here it for new.

Once, when I was in France, the cabbage harvest was in full sway.  right there in the fields,  those huge green heads were sent through an industrial sized  shredder, then salted, and put aside by women wearing bandanas on their hair, and white aprons over their clothes.  Now they weren’t making cole slaw.  They were making sauer kraut.   But the main idea is to rip that cabbage into submission as soon as you can. whioch those women certainly did,  paying close attention and working as fast as greased lightning.

We ate a lot of coleslaw when I was a kid.  My dad used an old wooden mandoline to shred the cabbage and carrots.  But, yikes, it took a lot of upper body strength.  I’m grateful for electricity and machines.

and as for my method,  I just put the grating blade on the food processor and rip through all this stuff making the composition time almost nothing.  Dump it out into a wide mixing bowl, then toss with my hands.  Stir the dressing together, drizzle it over and mix again.  Then, transfer to a serving dish, refrigerate at least two hours.  Yum.

THE NEW NEW COLESLAW

1 carrot, peeled and  shredded

how my daddy ripped cabbae for cole slaw. Old mandoline

1 head cabbage (green or red) shredded (6 cups)

1/2 small red onion,  shredded

1/2 small red bell pepper,  shredded

3 pieces crystallized ginger, finely chopped with a knife

sea salt and freshly ground black pepper to taste

1 cup Hellman’s mayonnaise

2 tablespoons sherry vinegar

1/2 teaspoon black sesame seeds

Mix salad ingredients, then stir together mayo, vinegar and black sesame seeds and pour over all.  Stir to mix, then refrigerate.

Serve garnished with scallion rounds.

 

 

 

 

 

 

 

 


 

 

 

 

 

 

 

 

 

 

 

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Linda Eckhardt

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”

One Comment

  1. Marcela

    November 2, 2012 at 8:33 am

    Wow! I can’t keep up. My grocery list keeps getitng longer and longer. Don’t stop though, I can’t wait to try this one. BTW are any of these in your big cookbooks?Love ya

    Reply

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