21 September, 2012

No-Mayo Slaw

Cabbage Salad with Raisins and Mint
Makes 8 servings
1/2 green cabbage with a good heart
2-3 large dessert apples, grated
2.5 Tbsp raisins
2.5 Tbsp mint, freshly chopped
1 Tbsp chives, freshly chopped

1/4 cup + 1 Tbsp runny honey
1.5 Tbsp white whine vinegar

For serving:
Freshly-ground pepper

Notes: Continues flavors used in Corned Beef (Crock-Pot Version)

Cut the cabbage into quarters, discarding any coarse outer leaves. Cut away the core and shred the heart very finely. Put it into a bowl with the remaining salad ingredients.

Mix together the dressing ingredients. Toss the salad in the dressing until well coated. Taste and correct the seasoning. Serve immediately.

Darina AllenDarina Allen's Ballymaloe Cooking School Cookbook (Gretna: Pelican Publishing Company, 2002), 206.

Chef Todd Stoner frequently made this coleslaw when he was sous chef at Ajax Tavern in Aspen, CO. Also, he contributed the recipe from his mother's West Virginia family to Chef Michael Chiarello's Flavored Vinegars (Chronicle Books 1996). 

Todd's Coleslaw
Makes 6 to 8 servings
1 (about 2-LBS) head white (or green) cabbage, finely shredded
3/4 cup finely sliced red onion
1 cup sugar
1 cup Herbal Vinegar or apple cider vinegar
3/4 cup vegetable oil or corn oil
1 Tbsp whole celery seed
1 tsp salt

Add carrots or radicchio.

Red Cabbage — For a pretty slaw, use red cabbage instead of the white (or green). Don't bother mixing it with other cabbage because the red cabbage will stain the entire batch. Also, Bon Appétit recommends slicing it with a stainless steel knife (rather than carbon steel).


In a nonreactive bowl, layer 1/3 of the cabbage and onion; sprinkle with 1/4 cup sugar. Repeat twice; let sit at room temperature for 15 to 20 minutes.

In a nonreactive saucepan, combine remaining 1/4 cup sugar with vinegar, oil, celery seed and salt and bring to a boil over High heat; stir until sugar is dissolved. Immediately pour over the cabbage and onion; mix well. Cover with plastic wrap and weight down with cans or a stack of plates; refrigerate for 24 hours before serving.

Todd's Coleslaw recipe is from Michael ChiarelloFlavored Vinegars: 50 Recipes for Cooking with Infused Vinegars (San Francisco: Chronicle Books, 1996), 83.

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