Among the produce I got from my Pilates instructor were half a large green cabbage and half a purple cabbage. We love cabbages and I was in the mood for a vinegar coleslaw. There are so many different ways to make any kind of slaw – mayo-based or vinegar based. Then within each of these categories you can use one type of cabbage and some carrots, salt and pepper and you’re done. There are also more complex slaws that use both green and red cabbage, some use Chinese cabbage, carrots, onions, jalapenos, spices, and a variety of ethnic vinegars and oils. I decided to go with a basic vinegar slaw because I didn’t know what I was going to serve it with.
Celery is one of my favorite vegetables and one that seems to take ride in the backseat. You know, the raw veggie plate, diet food, minced up and put in tuna salad. I remember eating coleslaw that had celery seed when I was younger. It always seemed bitter to me; not like celery at all. I decided to use fresh celery stalks in this recipe, cutting it on an angle and slicing it thinly on the mandolin.
If you don’t have a mandolin, use a sharp knife and slice thinly. You can use a food processor fitted with the shredding blade, but you get very tiny pieces. I prefer the long thin slices of the cabbage. But you do what you like or whatever method gets you to make fresh homemade coleslaw.
Another thing I like about this is the Dijon mustard. The mustard flavor is recognizable, but not overwhelming. If you’re not a fan of mustard, skip it, it still makes a tangy dressing. I love coarse black pepper and use quite a bit. If you’re unsure, start with a little and work your way up.
Wondering what to do with the leftover cabbage? There’s always more than you can use. Shred extra and mix in with a green salad or kale salad or put some on top of a sandwich instead of lettuce. To store, place a damp paper towel in the bottom of a self-sealing plastic bag and then put the shredded cabbage on top. The damp towel keeps the cabbage crisp without making it wilt or dry out too quickly.
Makes: ten cups or 6-8 side servings
4 cups shredded green cabbage (about 1/4 of a large head)
3 cups shredded red cabbage (about 1/4 of a large head)
1 cup shredded carrots (about 3 carrots)
1 cup thinly sliced celery (about 2 large celery stalks)
1/4 cup white vinegar
2 tablespoons olive oil
1tablespoon Dijon mustard
1 tablespoon sweetener, such as granulated sugar, honey or agave
2 teaspoons Kosher salt
1/2 to 1 teaspoon freshly ground pepper
Place the cabbages, carrots and celery in a large mixing bowl. You need sufficient room to toss and thoroughly coat the vegetables.
Whisk together the vinegar oil, mustard, sweetener, salt and pepper.
Pour over the vegetables and toss until completely combined.
Cover and refrigerate.
- 4 cups shredded green cabbage (about ¼ of a large head)
- 3 cups shredded red cabbage (about ¼ of a large head)
- 1 cup shredded carrots (about 3 carrots)
- 1 cup thinly sliced celery (about 2 large celery stalks)
- ¼ cup white vinegar
- 2 tablespoons olive oil
- 1tablespoon Dijon mustard
- 1 tablespoon sweetener, such as granulated sugar, honey or agave
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground pepper
- Place the cabbages, carrots and celery in a large mixing bowl. You need sufficient room to toss and thoroughly coat the vegetables.
- Whisk together the vinegar oil, mustard, sweetener, salt and pepper.
- Pour over the vegetables and toss until completely combined.
- Cover and refrigerate.