Monday, September 19, 2011

From-scratch coleslaw that's great for fall

I’ve featured a couple of recipes for coleslaw on Recipes That Worked, both of which started with store-bought plain coleslaw that were cleverly dressed up with other ingredients.
   Today I’m writing about a coleslaw that’s made from scratch by cutting the cabbage and the whole nine yards.
   Tangy Apple-Cabbage Coleslaw (click for the recipe) from Cook’s Country magazine is a great recipe for fall because it contains Granny Smith apples. We ate the coleslaw alongside pork chops and it was a perfect match.
   For those of you who hate goopy, overly-mayoed coleslaw, you’re in luck here – there is no mayonnaise to be seen. Instead, cider vinegar, honey and Dijon mustard create a tangy, slightly zippy dressing.
   Even though this is a “from-scratch” recipe, there’s nothing difficult about it. It is very easy to make, although at least two hours needs to be allotted for preparation because of a couple of steps that require one hour of resting for ingredients.
   The recipe I linked to above is on a blog, but it’s exactly the same as the one I used.
   My recipe did note, however, that it serves 10. I definitely didn’t need that many servings, and so I halved all the recipe ingredients.
   One head of green cabbage is cored, chopped thin, then tossed with salt in a colander and left to sit until the cabbage is wilted, about one hour (I found the cabbage didn’t wilt that much. That’s good – we want crisp coleslaw!)
   The cabbage is drained and patted dry thoroughly with paper towels, and is then tossed with Granny Smith apples that have been cut into matchsticks, and thinly-sliced scallions (also known as green onions or spring onions.)
   Cider vinegar (also called apple cider vinegar), canola oil, honey, Dijon mustard and red pepper flakes are brought to a boil over medium heat. The warm dressing is poured over the cabbage mixture and tossed.
   The coleslaw is covered and refrigerated until the flavors have blended, about one hour. It will keep, covered, for up to one day.

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