Tuesday, February 18, 2014
Gloria's "Fancy" Slaw
You can exchange verjus for vinegar in most recipes for dressings, marinades, salads and the like. Because it is less tart, I find that I can omit the sugar normally called for in cole slaw and similar recipes without missing it -- and this makes the recipes better-suited for low-carb and low-sugar diets.
You can buy verjus online from one of our partners, or you might be able to find it at a specialty foods shop in your area. Otherwise, you can simply substitute vinegar in my recipe for fancy slaw -- but then it won't be as "fancy." Either way, it's a tasty side to serve with barbecue, burgers, hot dogs, grilled or fried fish or chicken, and any other time you want coleslaw with your meal
1 1/2 lbs red cabbage*
2 lbs green cabbage*
2 carrots (approx. 6 to 8 oz total)
1 1/2 cups verjus
1/2 cup mayonnaise
1 Tbs celery seeds
1 Tbs poppy seeds
1 tsp dried dill weed
1 tsp salt
1/2 tsp freshly ground black pepper
*The exact amount of cabbage isn't as important as making sure the flavors are balanced for your taste preference. I measured the cabbage by weight before chopping, and my "eyeball" guesstimate from the results is that this produced about 10 cups of chopped cabbage.
Use a food processor to chop the cabbages and carrots -- alternatively, you can finely shred them to make a shredded slaw. If you don't have a food processor, you'll need a sharp knife, a cutting board, and lots of patience.
Place the chopped or shredded vegetables in a large bowl and set aside. Whisk together the remaining ingredients in a small bowl to make the slaw dressing, then pour over the vegetables and stir until thoroughly combined. Taste for balance and then adjust to taste (e.g., add a little more mayo or verjus or any of the seasonings). For best flavor, cover and refrigerate for at least a few hours or overnight before serving. Makes a lot -- and it keeps in the refrigerator for several days.
Carolina Sauce Company