In the days before food processors, making coleslaw was a laborious task involving cutting the cabbage with a knife. In my growing up years I was very used to having coleslaw that was cut extremely fine, and mixed with a dressing consisting of mayonnaise, thinned with a little vinegar or pickle juice.
I had an aunt who was my mother’s sister, and she spent a great deal of time at our house. One of her special skills was cutting the cabbage for coleslaw. She removed the hard rib from each leaf, tightly rolled up the leaf (like a cigar), and cross cut it into very fine shreds. She thought nothing of spending an hour or more doing this, and it was her contribution to dinner. I share this story with you so you will know that where coleslaw is concerned I am very ” spoiled”. I like it shredded very thin therefore, I rarely use packaged coleslaw mixes.
My solution to getting cabbage shredded thin is to use a plane grater which is adjustable for thickness, and it does a pretty good job of getting the cabbage as thin as I like it. Which brings me to my recipe for today. I cooked fish this past weekend, and I aways think that coleslaw is a good side dish with fish, so I made some. Besides the usual cabbage, mayonnaise and vinegar, this recipe includes shredded carrots, a few stuffed green olives sliced thin, and some parsley for color. The dressing includes garlic, grainy mustard, and sugar. There is such a good balance of flavors that no single one stands out, but together they make a tangy, cool, crunchy, taste sensation.
CREAMY GARLIC COLESLAW
SERVINGS: about 12 – 1/2 cup servings
- 4 cups shredded cabbage
- 1 large carrot shredded
- 12 – 14 pimiento-stuffed olives, thinly sliced
- 1/4 cup fresh parsley, minced
- 1 or 2 small garlic cloves, minced ***
- 1/8 teaspoon salt
- 1/2 cup mayonnaise
- 3 Tablespoons cider vinegar
- 2 teaspoons sugar
- 1 teaspoon grainy mustard
- ***note to myself in my recipe book: ” Be sure to use enough garlic”
1. In a large bowl, combine the shredded cabbage, carrot, olives, and parsley; mix well and set aside.
2. Combine the garlic and salt in a mortar and press with a pestle until mixture becomes a paste. Scrape into a small bowl.
3. To the garlic paste, add the mayonnaise, and mix well. Add the vinegar, sugar, and mustard. Mix well with a whisk.
4. Pour dressing over the cabbage mixture and toss to coat. Cover and refrigerate as long as possible before serving. The time allows the flavors to meld, and the cabbage to become crisp. It is best served cold.
Another way that I love this coleslaw is on a sandwich with pulled pork. You won’t believe how good it is unless you try it! XOXO
SOURCE: Simply Vegetables, Linda Fraser