Slaws expands the definition of winter salad
As we make our way through the depths of winter, what is available seasonally affects what we want to eat and what we cook.
In the main course section, we tend to turn to dishes like slow roasts, walks, stews, and the like. But in many homes, including mine, dinner is not complete without a salad. And unlike in the summer, when delicate lettuce, juicy tomatoes and fresh herbs abound, the harvest is less slender.
This is when our definition of authority can use some expansion and creativity.
Enter: Slws.
Or cabbage salad – what’s the difference? Really nothing. Technically, cabbage salad includes cabbage, whether it’s green, red, or napa, while the cabbage category can include all kinds of crunchy vegetables that are chopped or chopped. However, the two words are used interchangeably most of the time.
The Merriam-Webster dictionary says that the word “coleslaw” is derived from the Dutch “koolsla” which combines “kool” (cabbage) and “sla” (salad). At its simplest, the classic American coleslaw is a mixture of chopped or shredded cabbage with mayonnaise, vinegar and perhaps a little sugar plus, of course, salt and pepper.
In the south and other grill-heavy parts of the country, cabbage salad is often served with slow-cooked meat, either on the side or perhaps piled on a pulled pork or smoked brisket sandwich. Slaw is also popular with hot dogs in some parts of the United States, such as West Virginia.
They can be found on or alongside various sandwiches in other areas, such as New York’s Reuben made with corned beef (with slaw instead of sauerkraut, it’s called rachel!), pastrami sandwiches or hamburgers. Fried chicken is another dish frequently served with slaw.
Not all balls are made with mayonnaise. In North Carolina, for example, cabbage is usually completely pickled and not at all creamy. A must have accompaniment to pulled pork in the area.
Many of us think of cabbage primarily in the summer, when we roast outdoors or host a barbecue for friends. And that’s a shame, because cabbage is made from cabbage and other hardy vegetables, especially root vegetables, perfect for the cold-weather cooking months.
Cabbage doesn’t brown as quickly as a lettuce leaf salad, so they can keep in the fridge for a day or two, and sometimes longer. They make use of seasonal produce, and offer a nice change in the pace of cooked vegetables on the plate.
They can be colorful and very nutritious, and recipes are usually very flexible. Once you get a basic slicing or shredding technique and find a simple slaw you like, you can keep changing things and adapting until lettuce and asparagus hit the market again.
So, other than cabbage, what vegetables can be used to make cabbage? Carrots, broccoli, Brussels sprouts, cabbage, beets, zucchini, summer squash, cucumbers, sweet peppers and winter squash are some of the candidates. Even tough vegetables can be used raw: the key is to chop them finely and peel off any tough skin. Remove any seeds from vegetables such as squash, cucumber, or pepper.
For chopping cabbage into slaw, you have a few options. To do this manually, first remove any scattered outer leaves and then four cabbage. Cut a heart out of each quarter. Place each piece of cabbage on a cutting board and, using a large sharp knife, slice the cabbage into thin strips crosswise to make thin pieces.
You can also use a mandolin, or the slicing or mincing attachment in a food processor. I like the slicing blade better than the cabbage shredder blade, because the grooved blade creates small portions that don’t have a lot of attractive texture. But you can certainly use a portable box grater or shredding blade for tougher vegetables, such as beets or carrots.
Other common add-ins for strains include raisins or other dried fruits, nuts, apples, grapes, celery, bacon, onions or green onions, peas, corn, and fresh herbs.
Here’s a good, super creamy slaw:
Half a cup of mayonnaise
½ cup sour cream (or extra mayonnaise)
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
½ cup chopped green onion, green onion, or red onion
Kosher salt and freshly ground pepper to taste
Mix all ingredients together in a large bowl. Add about 6 cups of shredded cabbage or any other vegetable. You can also add a few tablespoons of chopped jalapenos and seeds or a little hot sauce if you want to turn up the heat.
Asian cabbage is also very popular and is usually made with an oil and vinegar sauce mixed with ingredients such as soy sauce, sesame oil, green onions, ginger and coriander. In Southeast Asian cuisine, grated vegetable salads may include green papaya and fish sauce.
There are Tex-Mex versions (think chipotles in adobo, cumin, chili powder, lime juice, and cilantro), and Western North Carolina features a Red Slaw version, with ketchup instead of mayonnaise. In Russia, cranberries often appear in slaw.
So, let’s brighten dinner plates with some new cabbage recipes like vegetarian Asian napa cabbage slaw; spicy coleslaw; Brussels sprouts, apple, and pomegranate salad; Brussels sprouts creamy slaw. Kahlrabi, green cabbage, broccoli wrap slaw, creamy blue cheese and bacon coleslaw.
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Katie Workman writes often about food for the Associated Press. I’ve written two cookbooks that focus on family-friendly cooking, “Sweet Dinner!” and “The Mom 100 Cookbook”. She blogs at http://www.themom100.com/about-katie-workman. She can be reached at Katie@themom100.com.
