I love cabbage in every form. I love it even more when it comes from my garden. This year I had two lovely heads of cabbage and one of them became this simple coleslaw. Coleslaw is very forgiving, so play with the amounts and ingredients; try different color cabbages, red onion, white onion, diakon, yellow raisins, currents, sunflower seeds. Really, whatever you have that is fresh and crunchy will work. It will last a couple days so make a big batch and enjoy it for days.
Ingredients:
1 head of green cabbage, thinly sliced (about 4 cups)
2 carrots
6 radishes
1 Granny Smith apple
lemon juice (optional)
Dressing:
1/2 C mayonnaise
2 T white wine or champagne vinegar
2 t celery seed
1 t Kosher salt (optional)
couple of twists of fresh ground black pepper
Using a food processor shred the carrots and radishes. Peel and cube the apple. (If you cube the apple first toss it with some lemon juice to keep it from turning brown. I just cubed the apples and tossed them straight in with the other veggies and had no troubles with discoloration. Why dirty another bowl if you don't have to?) Combine sliced cabbage, carrots, radishes, apples in your serving bowl.
To make the dressing combine all the ingredients (to save another dish measure the 1/2 cup of mayonnaise into a 1 cup measuring cup and then just add the remaining ingredients using your measuring spoons and mix directly in measuring cup.) Pour the dressing over the veggies, toss well to coat and serve right away or chill until ready to serve. The dressing has a strong vinegar flavor on its own but the sweetness of the apples and carrots makes it a great slaw dressing.
I made this for my family at our reunion and it was a big hit. I used both green and purple cabbage and used a grater instead of a food processor. So good :)
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