Old Standard Slaw
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 cup white balsamic vinegar
- 1 medium head cabbage
- 1 cup chopped fresh chives
- 1 cup canned sweet corn and all corn liquid (from a 15-ounce can)
- 1/2 cup grape seed oil
- 1/2 cup simple syrup (see note)
- 1 tablespoon yellow mustard
- White pepper to taste, be generous
- Chive oil, for drizzling (see note)
Adapted from google.com
Notes: To make simple syrup, combine ¾ cup sugar and ¾ cup water in a saucepan, bring to a boil, stirring occasionally; simmer for 1 minute or until sugar dissolves, then cool completely. To make chive oil, roughly chop about 1 ounce fresh chives with 1 cup grape seed oil in a blender; bring to a boil in a saucepan, then cool; strain twice through cheesecloth, then store in a clean bottle; when oil and water separate, remove water layer.
1. At least 2 hours and up to 2 days before serving, slice peppers very thin with a mandolin and “pickle” in vinegar.
2. Trim cabbage and slice very thin with a mandolin; you want about 24 ounces sliced cabbage.
3. In a large bowl, use your hands to toss cabbage, bell peppers (including pickling vinegar), chives and sweet corn.
4. Add corn liquid, oil, simple syrup, mustard and white pepper. With your hands, work in liquid ingredients, gently pressing and massaging the cabbage.
5. To serve Old Standard-style, lift coleslaw out of the liquid, pile high in a small serving dish aside sizzling-hot fried chicken. Drizzle with chive oil.