Foodista Blog - Coleslaw

Posts Tagged ‘coleslaw’

Cabbage and Fennel Coleslaw

July 23rd, 2009

When I was a kid I hated black licorice and subsequently anything anise-flavored. Fortunately I was too young to drink Ouzo, but my mother thought it was a darn shame that I didn’t like licorice. Like most people, as I aged my taste buds changed and I developed a passion for the flavor of anise. Ouzo, Sambuca, fennel, and yes…black licorice (mmm, Good N’ Plenty!)

If you’re a fennel fan (that alone is fun to say), you’ll love this easy and delicious coleslaw. To me, plain old cabbage slaws are too often boring, drenched in mayo, or both. This version has the lovely sweet crispness of fennel and the creaminess of Greek yogurt. For best results, allow it to macerate a bit in the fridge before the final dressing. But if the natives are restless you can serve it immediately and still earn two thumbs up.

Click below for the recipe:

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Categories:	Salads • Veggies	Leave a Comment
Tags:	anise • cabbage • coleslaw • fennel • salad • summer salad • vegetable

Sunday Slaw

November 18th, 2008

Betsy Dorfman. 1 Comment

This technicolor slaw is a lower fat version of coleslaw and makes delicious (and economical) use of leftover cabbage and carrots, and whatever else you might have fading fast in the crisper. Quantities are not critical but it is a good idea to have everything chopped or diced to roughly the same size.

INGREDIENTS: veggies, all cut into approximately 1″ strips or pieces except as noted

red or green cabbage or both

celery

red or yellow or white onions, if sharp in flavor mince fine. If sweeter the bits can be larger.

carrots

romaine lettuce

water chestnuts, canned, drained and sliced (optional)

INGREDIENTS: dressing

Enough for about 3 cups of shredded or diced vegetables

1 C plain yogurt or low fat sour cream or mixture of these

4 T or to your taste white wine vinegar or seasoned rice vinegar ( I like the Asian seasoned rice vinegar but if you use this omit any other salt or sugar)

1-2 T reduced fat mayonnaise, optional

1-2 tsp sugar or mirin (if you like a bit of sweetness/ or use the seasoned vinegar as above)

caraway or other seeds (optional)

salt and pepper to taste

Whisk to combine all dressing ingredients in a small bowl and let sit 10-15 minutes, stirring occasionally. Stirring is hugely important if using granulated sugar to make sure it melts in

Toss dressing with veggies about ten minutes before serving.

This keeps well into a second day, but the veggies will be less crispy and the overall mélange a bit runnier. We like it both ways, actually, and always purposefully make too much. The second day’s runnier slaw can also be used as an ingredient in pita pocket sandwiches, combined with diced chicken or pork or fish. I sometimes thicken it up with a dab of tahini (sesame paste) then add the sliced meat or even feta or other cheese. If going this route it is best to “stuff” the pitas just before eating or the bread will soak through and deposit the whole thing in your lap. For sure on a day when you have worn a white shirt and/or your favorite jeans.

My mother used to purchase a version of this called “health salad” from a severe German deli, with a clear vinegary rather than a creamy low fat sauce. We like “Sunday Slaw” much better, and leave the virtuous part off the menu, especially if kids are at the table.

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