By her direction, I played the role of a human cuisine art and sliced cabbage, carrot in thin strips and finely diced red onion for her. The amount is arbitrary but we used 7-8 leaves of cabbage, with thick veins removed and thinly sliced, and two medium carrots, thinly sliced on the bias and then finely julienned. She also added 1/2 cup of raisins in a large bowl as you see below.
Dressing: There are many variations but below is what she used.
Mayonnaise 1/2 cup
Plain yogurt 1/2 cup
Red onion 1 small, finely chopped
Sushi vinegar 1 Tbs.
Worcestershire sauce 1 tsp
Sugar 1/4 tsp
Kosher salt 1/2 tsp
Ground black pepper to taste
She dressed the coleslaw and let it sit in the refrigerator for, at least, several hours, before serving. The slaw will get better next day. This is near-classic American coleslaw and it was ridiculously good. I have to admit, even for me, I would rather eat this than just shredded raw cabbage. The finely chopped sweet red onion is what made the dish. Also, even though this type of coleslaw is usually made with a dressing of mayonnaise, the addition of the yogurt makes the dressing more healthy but oddly enough none of the mayo flavor is lost.
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