CALICO VINEGAR SLAW - Portland Paper Food & Dining

By á-46

Ingredients

• Sweet-tart vinegary slaw is the perfect foil for rich dishes such as baked beans, chowders or grilled meats, especially pork. The carrot and bell pepper add beautiful color as well as flavor.
• Half a medium head green cabbage
• 1 carrot, peeled
• Half a red bell pepper
• 1 small sweet red or white onion
• 1/3 cup sugar
• 1/3 cup white wine vinegar
• 1/2 cup vegetable oil
• 1 teaspoon salt
• 1/4 teaspoon celery seed
• Freshly ground black pepper

Details

Servings 6

Preparation

Step 1

Use a food processor or a large knife to cut the cabbage into shreds. You should have about 7 cups. Shred the carrot in the food processor or on a box grater. (A micro plane shreds it too fine.) Cut the pepper and onion into very thin slices and cut slices in half crosswise. Toss all the vegetables together in a large bowl.

Whisk sugar and vinegar together in a small bowl until most of the sugar is dissolved. Whisk in the oil, salt and celery seed. Pour dressing over the cabbage mixture and toss well. Refrigerate for at least one hour or for up to six hours.

Before serving, drain off any excess liquid, re-stir the coleslaw, and season with pepper and additional salt if necessary.