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COLE SLAW August 22, 2006 A few weeks ago we talked about summer side dishes that are suitable for informal meals. Continuing on that theme we want to take up one of the most common, and that would be cole slaw. This shredded cabbage salad is actually a very old idea and as you would expect there are many variations on the theme. Early recipes go back to the Dutch in New Amsterdam whose "kool slaw" was their word for cabbage salad. The original dressing was a boiled concoction of cream, eggs and oil, and modern recipes based on this approach still exist. Cabbage based cole slaw is the most common, although any shreddable vegetable will do: carrots, broccoli stems, Brussels sprouts, root vegetables. There are three techniques for shredding: knife slicing thin pieces, using a grating box, or using a food processor. The hand grater is our preferred, since the Cuisinart can easily over-process the cabbage. If the cabbage is juicy, place the shreddings in a sieve or colander for an hour to drain. Dressings are cream, mayonnaise or vinegar based, sometimes combinations of all three. But to be sure, the dressing should have a distinct tang. Additions to the dressing can include rice vinegar, malt vinegar, white balsamic vinegar, apple vinegar, dry mustard, curry powder, salt, pepper, honey, sugar, and lemon juice. Extras on the slaw side include pineapple, apple, grapes, raisins, onions, scallions and various nuts. Cole slaw is easily adaptable to particular themes. Here's a recipe for a Luau. Hawaiian Cole Slaw 1. Hand grate a small green cabbage, washed and with outer leaves and core removed. It should produce about two cups. If juicy, you should place the cabbage in a colander and let it drain in the sink. Next, grate two large carrots and add to the cabbage. Drain a small can of crushed pineapple and add that as well as 1/4 cup golden raisins. Blend thoroughly and chill. 2. In a large ceramic bowl, blend 1/2 cup mayonnaise or salad dressing, 2 tablespoons of rice wine vinegar and one tablespoon of white balsamic vinegar. Whisk in 1 teaspoon of mild curry and one teaspoon of celery seed. Blend the mixture well. Pour the dressing over the slaw, and toss thoroughly. Chill for at least two hours and serve
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