West Coast Murmurings: July 2012

Wednesday, July 25, 2012

Recipe: Alabama Hot Slaw

Everyone's favorite summer coleslaw - no dairy, just pure vegetable goodness!

1 small head of cabbage, about 1 lb. (I use a mix of purple and green)
2 celery stalks
1 1/2 cups of shredded carrots
1/2 red bell pepper, seeded and diced
1 heaping tbsp. of minced red onion (or shallot)
1/4 cup of white or cider vinegar
2 tsps. sugar
1 tsp. salt
1/4 tsp. black ground pepper
1 tsp. prepared mustard, such as yellow, brown or hot
Hot sauce to taste
1/4 cup canola or veg oil

Finely shred the cabbage (this is an important step! the finer the better) to make about 4 cups and place in a large bowl. Halve the celery stalks lengthwise and thinly slice them crosswise. Without mixing together, pile the celery on top of the cabbage and follow with shredded carrots, red bell pepper and onion.

In a jar with a lid, shake together vinegar, sugar and salt. Add pepper, mustard and hot sauce and shake some more, then pour over vegetables.
In a small pan, heat the oil until it is very hot, rippling. Pour the hot oil onto the vegetables, aiming especially for the onions and peppers. Let sit for a few minutes, then toss and serve immediately or refrigerate for later.

(I have also skipped the hot oil segment, for the sake of convenience while camping, and just added the room temperature oil to the dressing.)