All summer long we love our fresh green salads. Winter comes and sometimes I forget how easy it is to use storage vegetables to make delicious salads.
This recipe is a great basic coleslaw recipe that can easily be tweaked based on your preferences and what you have available. Unlike fresh green salads, you can make a big batch, keep it in the fridge and eat it for days. Time saving, versatile and delicious, what’s not to love?!
Ingredients
- *One head of cabbage, finely shredded
- *2-3 carrots, washed well or peeled, then finely shredded or grated
- One red or sweet onion, finely sliced
- One bunch of parsley, finely chopped
- One cup of sugar (for brining)
- 1/2 cup kosher salt (for brining)
- For the dressing:
- 3/4 c mayonnaise
- 1/4 cup apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tbsp ground pepper
- 3 tbsp sugar (or 2 tbsp maple syrup*)
- 1/2 tsp celery seeds
- *Harmony Farm products
Equipment
- Cutting board
- Paring knife
- Food processor (optional) or box grater
- Bowl
- Salad spinner
- Measuring cups and spoons
Method
Start by washing and very finely slicing the veggies. You can slice the onions and cabbage by hand and grate the carrot with a box grater OR use a food processor to slice and grate for you.
To prepare the cabbage, Cut the head into quarters, remove the tough core from each quarter piece then halve each quarter and finely slice.
If your eyes are sensitive to onions, I recommend using a food processor (and some of the other suggestions below)!
Once the veggies are prepped, mix them well with salt and sugar to draw out some of the water and keep them tender and crisp after the dressing is added.
Leave them to brine for 5-10 minutes while you mix up the dressing and finely chop parsley. Then strain them, place them in a salad spinner, rinse them well and spin them until they are very dry.
For the dressing, mix mayo, vinegar, sugar, dijon, pepper and celery seed. Taste and adjust as needed.
Toss sliced veggies, parsley and dressing together and serve right away or any time over the next several days.
Time Savers, Storage Tips and Spin off Recipes
- Coleslaw is a great side salad; it also makes a crunchy and delicious topping for pork burgers, sausages and tacos
- This recipe lists common coleslaw ingredients but feel free to experiment with what you have on hand. Lots of crunchy fruits and veggies (think apples, fennel, kohlrabi) make great slaw so go ahead and experiment with you have!
Did you Know?
The compound from onions that causes tearing is not produced until the onion is cut.
When onion cell walls are cut, enzymes are released that mix with sulfur compounds to form a gas.
When this gas reaches your eyes, it reacts with moisture to form a mild sulfuric acid which causes stinging and a tearing reaction.
There are a few tricks that can minimize this reaction:
- Chilling onions before slicing slows the action of the enzymes and decreases the gas formation
- Using a sharp knife minimizes unnecessary cell damage and thus decreases the amount of enzyme released
- Working under an exhaust fan helps to quickly remove the gas
- Covering cut onions with a kitchen towel can help to prevent gas from reaching your eyes
- Keeping a damp towel close by can draw the gas to the moisture in the towel instead of your eyes to decrease the amount of gas reaching your eyes
- A food processor can make quick work of onion slicing, combine it with an exhaust fan and a damp towel and you’re off to the races!
| This Recipe’s Plant Count: 8; 9 if you use maple syrup |
| Time required: 30 minutes |
| # Servings: 12 |
Harmony Kitchen 