Saturday, February 2, 2008

Cole Slaw Three Ways

These first two are from my sister:

1) Ranch-style Cole Slaw.

Thinly slice or grate (use the wide slicer on the grater if possible,
as it mangles the cabbage less) 1 small head of cabbage. Purple
cabbage makes a really pretty cole slaw. You can also grate in a
carrot for color.

In a separate bowl stir the following until smooth:

1/2 tsp tabasco sauce
1 tbsp lime juice
1 minced shallot
1/2 tsp sugar
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, minced
3/4 tsp salt
1/4 tsp pepper

If possible, let sauce sit, covered, in fridge until just before the
meal, then mix into cabbage and serve. This lets the flavors mingle
without wilting the cabbage too much.

This also works as a Ranch dressing for regular green salads or as a
dip for fresh vegetables or potato chips!

2) Southwestern-style Cole Slaw

This is a non-creamy cole slaw.

Prepare cabbage as above.

In a separate bowl or blender mix the following well:

1/4 cup lime juice
2 cloves garlic, minced
1 minced jalapeƱo
1/4 cup olive oil
1 tsp ground cumin
3/4 tsp salt (or more to taste)
1/4 tsp pepper
pinch of chile pepper to taste

Serve the same way as above. Also good on three-bean salad or green

3) Fennel and Carrot Slaw

This version has a Mediterranean twist. The olives and sundried tomato
add nice accents. Adapted from Gourmet Magazine, Feb '08.
It serves more than 4!
(Find original recipe here.)

2 medium fennel bulbs with fronds
3 carrots, peeled and coarsely grated (original recipe calls for 5)
1/4 cup spanish olives, pitted and chopped
1 tbsp lemon juice
1 tbsp balsamic vinegar
3 tbsp olive oil
1/2 tsp salt
2 tbsp chopped flat leafed parsley
6 sundried tomatoes sliced thin

Chop about 3 tbsp fronds from ends of fennel bulb and set aside.
Discard remaining stem and fronds. Chop bulb into thin pieces and
place in bowl along with grated carrot. Mix remaining ingredients
in separate bowl, except tomatoes and parsley. Add to carrot/fennel
mixture and chill for about 30 minutes. Top with remaining fennel
frond, tomatoes and parsley. Serve.

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