Wednesday, June 2, 2010
To Die For Sweet and Sour Cole Slaw
You will never give a cabbage the hairy eyeball again if you make this delicious salad, which received an A+ rating from my husband at dinner tonight. It's an adaptation of a recipe from Lorna Sass' "Complete Vegetarian Kitchen":
Try to prepare this slaw a few hours before serving for best taste (allowing it to properly marinade).
1 medium cabbage (1 1/2 pounds)--I used half of a large head
2 large carrots, coarsely grated
1/3 cup dried cherries, raisins, cranberries or apricots (I used a combination of raisins and cranberries)
1 large radish, shredded
1 small apple, finely diced
1/4 cup red onion, finely diced
2/3 c. canola oil
2 T. agave or maple syrup (I used agave)
5 T. apple cider vinegar
1 t. salt
1/4 t. all spice
1/8 t. dry mustard
juice of a whole lemon
1. Quarter the cabbage, remove and discard the central white core. Shred the cabbage by cutting very thin slices along the length of each quarter. You should have about 6 cups, tightly packed.
2. Place the shredded cabbage in a large bowl. Toss in the carrots, dried fruit, apple, and red onion.
3. In a small bowl, whisk together the remaining ingredients to prepare the dressing. Pour dressing over the salad and toss to coat. Refrigerate for at least an hour before serving.
Variation: For some extra pizzaz, Lorna Sass recommends adding 1 t. caraway seeds. I did not do this because I did not have caraway seeds on hand and the salad was still quite delicious!