In our house we are bona fide 'slaw lovers. It works well for us because cabbage is cheap and crunchy and green (or purple, depending) and that makes it king with us. While I can easily live on cabbage, I know that others seem puzzled by the vegetable. And I think it all comes down to not knowing how to shred it. Some of my nicest friends have made coleslaw for me and I can tell that it's been a bit of a dodgy nightmare for them. So for all you out there who buy bags of shredded cabbage or coleslaw "mix" from the store, this post is for you!
Cut your cabbage in half and then cut a "V" shape into the core-stem thingy, popping it out. Remove any limp or ugly outer leaves.
The main tip here is to use your knuckles as a guide so you end up chopping the cabbage, not your fingers. The blade of the knife will rest against your knuckles as you slice downwards. Move your fingertips back before each slice to keep your cabbage sliced as thinly as possible.
I never used to do this, but now it's the only way to go! After your cabbage is sliced, just cut the cabbage crosswise into halves or quarters. This prevents long strings of cabbage which isn't bad, but this way is better. Trust me. Or if you want, KFC style, just chop up like crazy into tiny bits!
(adapted from Wolfgang Puck)
1/4 cup cider vinegar
1/2 cup greek yogurt
1/2 cup mayonnaise
1/3 cup honey
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 medium cabbage (purple, green or a mix of both), finely shredded
1 large carrot, grated or julienned
1 bunch scallions, thinly sliced
3 apples, peeled, cored, julienned
1/4 cup black sesame seeds or poppy seeds
In a medium-sized bowl, whisk together the dressing ingredients - the vinegar to the pepper. Set aside.
In a large bowl, toss together the cabbage, carrots, scallions or onions, apples and seeds until well mixed. Pour in the dressing and toss until everything is well coated. Refrigerate for 1 hour. Mix again before serving.
By Jeannette Ordas of Everybody likes Sandwiches