"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Wednesday, October 19, 2011

Recipes–Best Coleslaw Yet

There are an infinite number of ways to make coleslaw, and I have posted a number of them on this blog, but this one I think is the best.  It combines a lot of different flavors and ingredients that all work together.

Coleslaw with Earth Spices

‘Earth spices’ is my name for the key flavors in this recipe - anise seed, fennel seed, dill seed, carroway seed, celery seed, and dill weed.  They are all in the same taste category with a pungent fragrance that blends well with the acid of the red wine vinegar and horseradish.

* 1/4 head of cabbage, medium chopped  This is enough if the cabbage is dense – that is, heavy to the heft and very tightly wrapped.  Some cabbage is light and loosely wrapped and not as good as the other.  When buying cabbage you should do the heft test.  If you get a good cabbage, then 1/4 head is enough for this recipe; if not, you should use 1/2.  I prefer a medium chopped cabbage, but you may prefer finely chopped or even finely sliced.

* 3 large carrots, coarsely grated

* 1 medium onion, medium chopped

* 2 tsp. (approx.) of each of the following seeds: carroway, anise, fennel, dill, celery.  You should pound all the seeds except the celery in a mortar until they are broken up but not powdered.  The celery seeds are too delicate for pounding and can be put directly into the cabbage mixture

* 1 tsp. dill weed

* 2 Tbsp. mayonnaise

* 1 tsp. Maille or other good Dijon mustard

* 2 Tbsp. whole milk yoghurt. You can substitute low- or non-fat

* 1 Tbsp. red wine vinegar. Most commercially available red wine vinegar is low acid; but there are some premium boutique brands which are highly acidic, and you should use only 1/4 teaspoon

* 2 Tbsp. fresh horseradish.  This is available refrigerated in the dairy section of the supermarket and keeps for a long time.

* 1 Tbsp. sugar

* 1 tsp. salt (to taste)

* 5 grindings fresh black pepper

- Place all the ingredients except the cabbage, onions, and carrots into a mixing/serving bowl and mix well.  I use a wire whisk to get maximum blending

- Put the chopped cabbage, grated carrots, and chopped onion in with the spice mixture and mix well.  Taste for ingredients.  At this point you can add more of everything.  Mix well again

- Let sit for at least two hours in the refrigerator (more is better, and I usually make the coleslaw in the morning for a dinner serving).  It is important to let it sit to let all the spices exude their flavor.

- Remove the coleslaw from the refrigerator about 1 hr. before serving to warm to just below room temperature

- Serve

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