Tuesday, February 18, 2014

Gloria's "Fancy" Slaw

verjus slaw
I call this a "fancy" slaw not just because of its delightfully vibrant colors but also because it uses verjus instead of vinegar. Verjus is the unfermented pressed juice from unripe grapes. Not as acidic as vinegar, with a nuanced, less strident flavor, it is considered more "wine friendly" and an excellent substitute for vinegar in dishes that will be served along with wine.

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*
Verjus du Perigord-25.35 oz.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.

Zestfully yours,
Carolina Sauce Company

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