Saturday, January 12, 2008


8-10 servings

One cabbage makes a LOT of coleslaw. The recipe below is a guideline; cabbage (don’t worry about 2 colors if you only have/like one) and carrots are the key ingredients; add or omit peppers and onions to taste. Hand cutting produces the best-textured coleslaw but it is much quicker to make coleslaw with a food processor and the results are very tasty. Since cabbage and carrots keeps almost indefinitely in the boat icebox, this is an excellent option for greens when the down-East groceries have pathetic veggies.

In a very large bowl combine:

½ head red cabbage, finely shredded
½ head green cabbage, finely shredded
2 carrots, peeled and cut into fine julienne strips or grated
½ large mild onion (Vidalia or other sweet - my preference, Spanish or purple), chopped
1 green bell pepper, seeded and cut into fine julienne strips
1 sweet red pepper, seeded and cut into fine julienne strips

Mix well then mix again with one of the following dressings. Use enough dressing to coat the cabbage and other ingredients but not so much there is excess dressing in the bottom of the bowl.


Lemon juice to taste


Use 1 part mayonnaise and 1 part Four Seasons (or other Italian) dressing

Add 1 T curry powder to the mayonnaise and 1 c shelled and roasted peanuts to the salad.

Add 1 T chili powder (or paprika depending on desired spiciness) and 1 T cumin to the mayonnaise


This is loosely adapted from Sarah Leah Chase’s Nantucket Open House Cookbook (Chase's quantities shown in parens) and is my dressing of choice:

In a small saucepan mix:

2/3 c tarragon vinegar (2 c)
1/2 c olive oil (1 1/2 c vegetable oil)
1/3 c white granulated sugar (1 c)
2 t dry mustard (1 1/2 t)
2 t celery seeds (1 1/2 t)
Salt and pepper to taste

Heat just to boiling. Reduce the heat and simmer one minute then add some/all to coleslaw - don't overdress! Refrigerate for several hours to allow flavors to mellow.

Reviewed 6/19/2017

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