Thursday, June 7, 2012
Before I came across this recipe for Tangy Apple-Cabbage Slaw in America’s Test Kitchen’s “Menu Cookbook” (page 280), I would have told you that I did not like coleslaw. I have successfully avoided it for years, skipping over it at barbeques and asking waiters not to add it to my plate. It seemed like a messy way to hide cabbage in mayo and a poor excuse for a side dish. This slaw (no mayo in sight!) changed my mind. In fact, it is so far removed from the usual coleslaw that I am guessing you’ll surprise yourself at your newly-found love for cabbage.
I made only a slight change to the recipe and used both green and red cabbages, rather than only green. I liked the color that the red cabbage brought to the dish. A tip I learned from watching Ina Garten on Food Network is to combine the red and green cabbages at the last minute before serving; otherwise the red cabbage turns the coleslaw a muddy-purplish color that is not as appetizing.
3 pounds of cabbage (1 1/2 heads) Choose green, or use both red & green
2 TB kosher salt
3 Granny Smith apples
3/4 cup cider vinegar
2/3 cup vegetable oil
3/4 cup sugar
5 tsp Dijon mustard
1/4 tsp red pepper flakes (optional)
1. Use a food processor to shred the cabbage then toss it with salt in a colander and let it drain over a bowl. Do this separately for the green and red cabbages. After about an hour there will be enough liquid given off by the cabbage. Rinse then dry well. Use paper towels or give each of the cabbages a spin in a salad spinner.
2. Cut the apples into thin strips. Add the apples along with the scallions to the green cabbage (still keeping the red cabbage separate).
3. I had not thought to boil a dressing like this before and liked the results. Mix the vinegar, oil, sugar and mustard in a bowl then bring to to a boil in a small saucepan, adding the pepper flakes if you would like. Whisk while the mixture bubbles away for a minute or two. I only used half of the dressing and that was more than enough.
4. Pour the dressing over the cabbage and refrigerate for an hour or up to one day. Add some dressing to the red cabbage separately and let it sit in the refrigerator as well. Ten to fifteen minutes before serving is a good time to add the red cabbage to the other ingredients. Toss gently to mix.
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