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