A big green cabbage was part of my CSA share this week and it is certainly too hot to cook.
Cole slaw is an easy deal if you have a food processor. Simply see what you’ve got in your fridge that can be shredded along with the cabbage. I found a half of a red cabbage a handful of carrots, a scallion and a green pepper.
Once they were all shredded up, I divided the veggies into two bowls and chose two different dressings so that my family wouldn’t get bored of crunching on slaw for a couple of days.
Grandma Gert’s Cole Slaw
Gert was hubby’s Grandma. She never really wrote down her recipes and if you asked her how to make it, she’d say “a little bit of this, a pinch of that”. Lemon juice, sugar and mayo are the only ingredients. I suggest that you play with this combination and adjust it to your tastes. We like it lemony, hence the 2 lemons.
Juice of 2 lemons
1 teaspoon of sugar
1 tablespoon of mayonnaise
Asian Slaw with Peanuts
We love Asian flavors here at the Rubin Rodeo. This slaw has the same shredded veggies, the only difference is I added 1/2 cup of chopped peanuts. If I had some cilantro, I might toss some of that in as well. Like Grandma Gert’s dressing, consider the amounts listed here as a guideline. Experiment a bit, taste the dressing. Does it need more sweet? Add a splash more maple syrup? Don’t like spicy? Omit the pepper flakes. Let your taste buds show you the way.
2 teaspoons olive oil
2 teaspoons toasted sesame oil
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 lime, juiced
1 teaspoon maple syrup
1/4 tsp red pepper flakes
How do you make cole slaw at your house? Feel free to share your recipe in the comments section!