Wednesday, August 22, 2012

Slinging slaw


 I love cole slaw.  Chop, dress, and eat.  Adapted from an LA Times recipe, ages and ages ago.

Red cabbage slaw:

Shred a head of red cabbage.  Place in large mixing bowl.  Sprinkle with a tablespoon of caraway seed.

In one half cup of red wine vinegar add 3 tablespoons sugar, two teaspoons salt, one teaspoon seasoned salt,  1/8 tsp pepper, paprika, cayenne and onion powder each.  Blend in well.  Add half a cup vegetable oil, emulsify.

Pour ontop of shredded cabbage, mix well.  To deepen the flavors let it sit for a few hours.


  1. Great minds cook alike :) I'll have to try your variation. I'm a big coleslaw fan too.

  2. Sounds cool and refreshing. I will try it.

  3. me too me too - I cut up red cabbage then mix it with these date pellets I buy at Sprouts in La Canada near the bulk stuff. For a dressing I mix olive oil with balsamic vinegar, then crumbled blue cheese - toss and let it sit for a awhile in the fridge ( you can substitute raisons and feta in a pinch) sooo good

  4. PA: Sounds delectable! M: Perhaps you can have your hubby or daughters slice the slaw. Oth, the last time I had a certain spousal unit be in charge of dinner, it ended up in a trip to the ER. B-Yeah!