trying this again + cole slaw

I love writing and I love love food; I’ve tried this once before and got distracted – mostly by going back to work after my daughter was born. So Food Porn is back – - I aim to talk about food, cooking, recipes and the occasional strong opinion on something else entirely.

Today? Cole Slaw. I made a panko-crusted haddock dish, roasted tomatoes with garlic and oregano (from my garden) and an easy, fabulous cole slaw I thought I’d share the recipe for.

For you cole slaw haters out there – just give this one a chance – unless you are allergic to cabbage or something awful like that.

Also, for those of you who don’t know me, I don’t really measure so ingredient amounts are approximate and if you are trying this recipe at home are subject to common sense.

Fabulous Mayo-Free Summer Cole Slaw

Cabbage, shredded or chopped coarsely, however you like it – I used 2 small heads, one savoy and one purple.

Carrots –  3 or 4, again shredded or chopped, however lazy you are.

scapes – 1 beautiful curlicue ; if you don’t know scapes – please go to you local farmer’s market and get some asap – fore you cannot. If you don’t have scapes I supp you could use chives  or scallions – but they are just not the same.

1 tsp or tbsp of sugar – I use sugar in the raw, you can use whatever you have on hand

Vinegar – your favorite vinegar will do. I chose champagne vinegar for this because it’s a little sweeter.

Oil – I like a light oil like grapeseed,  but whatever you have on hand will be fine. Bacon grease would work if you are hard-core.

S&P

Mix the shredded or chopped veg in a big bowl. Dissolve sugar with a few good tbsps of vinegar, some S & P. Wisk in a few glugs of oil until it emulsifies. Pour dressing over veg. Mix together. Lett hang for a bit. Eat.

This one tastes even better the next day –  so make extra.

Advertisement