Spicy Holiday Southwestern Slaw

[sudsmaster]

When the weather turned a bit cold and crisp there, I started craving some good old fashioned home made cole slaw.

So I set about making some.

First, I had this bag of pre-shredded cabbage, about two heads worth, and the trusty old Cuisinart:

 

[sudsmaster]

Next I needed the biggest bowl I could find:

 

[sudsmaster]

Looks good, but not hardly enough PURPLE STUFF (red cabbage)...

 

[sudsmaster]

The Cuisinart made short work of that...

 

[sudsmaster]

Looks better, but it could use some more RED stuff...

 

[sudsmaster]

Cuisinart handles the red stuff just as well as the purple stuff...

 

[sudsmaster]

Now that's the ticket, but how about the dressing?

 

[sudsmaster]

But wait... it still needs a little more oomph... like some red onions...

 

[sudsmaster]

And some green onions...

 

[sudsmaster]

And then some cilantro for that je ne sais quoi...

 

[sudsmaster]

Now for the dressing... first, about 1/2 cup of fresh lime juice (Persian/Tahiti/Bearrs limes, that is), 1/4 cup red wine vinegar, and a few cloves of crushed garlic. Add to that, 2 cups mayo, 2 cups plain yogurt, 1/2 cup sugar, two minced serrano hot peppers, 2 tsp salt, 2 tsp mustard (Grey Poupon)...

 

[sudsmaster]

All mixed in... you can see that huge bowl really was needed if the whole kitchen wasn't going to wear slaw for the holidays...

 

[sudsmaster]

Soon it was all packed into containers and stored in fridges... where the flavors will meld and improve overnight, but not before the cook got to scrape the bowl and have his own little bowl of fresh slaw... yum!

 

[retropia]

Looks tasty!

 

[sudsmaster]

It is tasty... but will be even better tomorrow.

I confess I'm still working on the last container of a batch I made on Christmas... Yep, I go through it fast.

Next time I'll make some kimchee and photograph the process. I almost made it from the bag of shredded cabbage I used today, but I figured kimchee really needs Napa (chinese) cabbage, not the euro variety.

The kimchee is a LOT spicier than the cole slaw... lots of red pepper flakes, ginger, garlic. Plus the whole fermentation process adds quite a tang.

Winter is definitely the time for cabbage.

 

[frigilux]

I love a nice side of cole slaw this time of year, too, and yours looks great, Rich. I often make sandwich-based lunches to take to work and always include a little cup of slaw, deli-style macaroni salad, or potato salad.

 

[kevin313]

That is some beautiful looking slaw!! I know it was dee-lish!

Happy New Year!

 

[perc-o-prince]

YUMMEEEE!!!!!

I'm looking forward to the kimchee recipe. If I can make it mild enough (well, some of it) Rich will probably like it! I like it a little more spicy, myself!

Chuck

 

[petek]

As much as I love it and I make a lot during the summer, that's the only time I actually make it
How come you didn't shred your cabbage in the FP?

 

[sudsmaster]

Oh, well, I didn't shred the green cabbage in the FP because I got the idea that it was cheaper pre-shredded in the bag. And fresh cabbage heads were not easy to come by at the particular market that sold the bags. In future I'll probably use the Cuisinart with the 2 mm slicer blade, like I did this time with the red cabbage and the red bell peppers. It worked just fine and the result was probably cleaner than a pre-shredded bag of stuff.

I also bring a small container of the slaw to work every day. Gave some to a co-worker who liked it, so I'll probably bring him a separate container tomorrow.

The stuff isn't bad as a dressing for burgers, either.

Kimchee is coming... probably in a couple of weeks. Gotta power through the big lot of slaw I just made first. It doesn't keep quite as long as kimchee.

 

[frigilux]

I buy a bag of Dole cole slaw mix--my batches are substantially smaller than yours--then pulse it in the processor to break it down a bit. I find less of it winds up on my shirt/tie that way, LOL.

Kimchee: Used to love the stuff, then for no apparent reason I completely lost the taste for it.