Wednesday, July 15, 2009

Sweet and Sour Coleslaw

Sweet and Sour Coleslaw
Cook’s Illustrated
Serves 4

Since rice wine vinegar tends to mellow, you may want to use cider vinegar if making the slaw a day ahead. The presence of the sugar in this recipe keeps you from having to rinse off salt from the cabbage, as is ordinarily the case.

1 lb cabbage (about ½ medium head), red or green, shredded fine (about 6 cups) I used Napa cabbage
1 large carrot, peeled and grated
½ c sliced cucumbers
½ c sugar this felt like a lot even for me, I used 1/3 c
2 t kosher salt
¼ t celery seed didn’t have any
6 T vegetable oil
¼ c rice vinegar
ground black pepper forgot

2-3 T chopped cilantro
¼ c sliced green onions

1. Toss cabbage and carrots and cucumber with sugar, salt, and celery seeds in a colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.

2. Pour draining liquid from bowl; rinse bowl and dry. Dump wilted cabbage and carrots from colander into bowl.

3. Pour oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve. (Can be refrigerated 5 days.)

4. Add cilantro and green onion before serving.

Oh, and these hamburger buns with the grilled eggplant, a thin layer of mayo and this coleslaw make a great sandwich.

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