Don’t Get Slawed Down

The term Slaw comes from the Dutch. What? According to most dictionaries the only definition is “Typically Southern”. And, if that’s the case, it should contain road kill right?

So why do the culinary experts complicate something so simple and create what’s called German, Mexican, Napa, Oriental or Confetti slaw?  That’s because (according to the Dutch) cabbage is the main ingredient. However the problem we face with this creativity is we lose longevity, mix textures that don’t play together on the palette and add flavors that over power integrity of this compact head of leaves.

Did I mention that many things they add need to remain cold which leads to early deterioration?

So as you plan your next picnic don’t slawbor over something that can be a culinary delight versus just another side.  You achieve  this by:

Keep it simple

Add items that compliment each other and the cabbage

Don’t add anything that needs to be chilled (mayo, yogurt, eggs, etc.)

And most importantly, add the dressing just before your serve the dish.  

Krueger-Krautsalat und das Ankleiden (Krueger Slaw and Dressing)

1 Head Cabbage Chopped

3 Carrot Grated diced

2 Tart Apples chopped (once chopped, toss with lemon juice)

   Pinch salt and pepper

DRESSING (Make a day ahead and leave at room temperature. Add just before serving)

          ½ c      Water

          ¾ c      Apple Cider Vinegar

¼ c      Olive Oil

1 T       Onion Powder (not onion salt)

So there it is on this day January 31, 2011.  CM-SDH-Wayne