What better way to take a break from a green salad than with a serving of Cole Slaw.
Directly translated, Cole Slaw is simply ‘Cabbage Salad’. And Cole Slaw actually pairs better than a green salad with many main dishes … think of BBQ Ribs; a Hot Dog; Roast Chicken, or a Pulled Pork Sandwich …
In the summertime, it is the perfect picnic companion … at other times of the year, it is simply comfort food.
Cole Slaw follows the typical salad rules, in that there aren’t too many – other than using cabbage. After that, you can add whatever suits your fancy. Along with the cabbage and carrots, a little bit of fennel provides a refreshing hint of licorice. I also appreciate the addition of a combination of a few fruit choices in a Cole Slaw – fresh, dried or canned fruit all work well. Our favourite combo is fresh pineapple, dried cantaloupe and papaya, along with some raisins.
Cole Slaw dressings fall into two categories – creamy or vinaigrette. This recipe highlights a flavourful creamy dressing.
It is usually recommended that salads are enjoyed immediately upon dressing. Cole Slaw can be dressed well before serving; it can also be enjoyed the next day.
Cole Slaw
Prep Time: 15 minutes Number of Servings: 6-8
Salad Ingredients:
5 cups of shredded cabbage, a combination of green and red cabbage
1 cup (250 mL) shredded carrots, about 2 or 3 medium carrots
½ cup (125 mL) finely chopped green onions
1/2 cup (125 mL) very thinly sliced fennel
2 celery stalks, thinly sliced
1 ½ cups (375 mL) fresh and/or dried fruit, such as fresh, canned or dried pineapple; fresh or dried mango or papaya pieces; dried cantaloupe pieces; fresh or canned mandarin orange segments; fresh apple or pear chunks; or raisins
3 tablespoons (45 mL) chopped fresh cilantro
Dressing Ingredients:
1 teaspoon (5 mL) Dijon mustard
3 tablespoons (45 mL) apple cider vinegar
2 tablespoons (30 mL) granulated sugar
3 tablespoons (45 mL) vegetable or grapeseed oil
2 tablespoons (30 mL) good quality mayonnaise
1/3 cup (85 mL) sour cream
2 tablespoons (30 mL) shredded red onion
1 teaspoon (5 mL) Kosher salt, or celery salt
Freshly ground black pepper
Method:
1. Prepare the vegetables and fruit (except for the cilantro) and toss together in a large salad bowl.
2. Prepare the dressing: In a small bowl, whisk together the mustard, vinegar, and sugar; whisk in the oil, and then the mayonnaise and sour cream.
3. Stir in the shredded red onion and seasonings. Adjust seasonings to taste.
4. Pour dressing over salad ingredients and mix well. Stir in the chopped cilantro.
5. Garnish with extra cilantro, or with fennel fronds.
