MOM'S COLESLAW
My mother always made wonderful
side dishes � and made them look
so easy.
Indeed, they were! A few fresh
vegetables, great herbs, a little
mustard or vinegar, and kosher
salt were all it took for her to
make something taste like it came
right from the garden.
Here's her incredibly simple recipe
for coleslaw � a step removed from
traditional recipes that are typically
bland and smothered in mayonnaise,
this slaw is sharp and crunchy and
great with salads, roast meats, and
sandwiches.
6 cups medium-size red cabbage (organic,
if possible), coarsely sliced
3 tablespoons white vinegar
Kosher salt
Use one of the following:
1 teaspoon Dijon mustard
1 teaspoon celery seeds
1 teaspoon Old Bay seasoning
1 tablespoon Jane's Krazy Mixed-Up Salt
3 tablespoons wine vinegar
2 tablespoons shaved carrot
Note: If you use a flavored salt or
Old Bay seasoning, eliminate the kosher
salt.
If you use wine vinegar, eliminate the
white vinegar.
If you use carrot, eliminate the dill.
4 tablespoons organic nonfat yogurt
3 tablespoons Hellmann's mayonnaise
2 tablespoons dill weed (organic, if
possible), roughly chopped
Toss cabbage with 3 tablespoons white
vinegar and a few generous pinches of
kosher salt.
Let stand a few minutes to allow the
cabbage to begin to change chemically
as it absorbs the ingredients.
Add one of the special seasonings in the list.
Toss again with 4 tablespoons yogurt.
When the cabbage is fully coated, toss with
3 tablespoons mayonnaise.
Stir in 2 tablespoons dill weed and serve.
Makes 4 to 6 servings.
Epicurious
May 2003
Irene Clark, Elizabeth Shepard's mother
"Just Like Mom Used to Make"
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