Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [72]
Rinse the cabbage to get rid of the excess salt; squeeze it dry in batches between paper towels. Add it to the dressing.
Add the celery and shallot. Toss well, cover, and refrigerate for at least 1 hour or up to 2 days.
Variations: Add 1 tablespoon chopped parsley leaves and/or 2 teaspoons stemmed thyme with the celery.
Add ¼ cup golden raisins with the celery.
Add 1 tablespoon capers, drained and rinsed, with the celery.
Substitute 1 large carrot, shredded through the large holes of a box grater, for the celery.
Substitute 1 small red onion, thinly sliced, for the shallot.
Substitute 1 pickled jalapeño chile, seeded and finely chopped, for the capers.
Vinegary Slaw
Long a staple in New York delis (where it’s known as “health salad”), this easy slaw gets better as it sits in the fridge. Makes 8 servings
¾ cup white vinegar
1/3 cup sugar
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 small head white cabbage (about 1½ pounds)
2 large carrots
1 medium green bell pepper, cored, seeded, and finely diced
1 medium red bell pepper, cored, seeded, and finely diced
Whisk the vinegar, sugar, salt, and pepper in a large bowl.
Shred the cabbage and carrots through the large holes of a box grater or with the shredding blade of a food processor.
Toss the shredded cabbage and carrots along with the green and red bell peppers into the dressing. Cover and refrigerate for at least 12 hours or up to 1 week, stirring occasionally to coat all the vegetables. Serve by scooping up the vegetables with a slotted spoon, letting any excess dressing drain off.
Variations: Add 2 teaspoons chopped dill fronds, 1 teaspoon red pepper flakes, or 1 teaspoon stemmed thyme with the sugar.
Substitute white wine vinegar for the white vinegar.
Substitute 4 celery ribs, thinly sliced, for the bell peppers.
Radish Slaw
Shredded radishes make a crisp, peppery side salad, great with sandwiches or burgers. Makes 8 servings
6 tablespoons champagne or white wine vinegar
1 tablespoon sugar
1 tablespoon chopped parsley leaves
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons canola, sunflower, or grapeseed oil
24 large red radishes
2 medium cucumbers, peeled, sliced in half lengthwise, and the seeds scooped out
2 large carrots
Whisk the vinegar, sugar, parsley, salt, and pepper in a large serving bowl; slowly whisk in the oil.
Shred the radishes, cucumbers, and carrots through the large holes of a box grater or with the shredding blade of a food processor. Toss with the dressing in the bowl. Cover and refrigerate for at least 4 hours or up to 3 days.
Variations: Substitute stemmed thyme or minced tarragon for the parsley.
Substitute 2 medium apples, peeled and cored, for the cucumbers.
Asian Carrot Slaw
Here, we pair carrots with Asian flavors for a mellow take on the picnic classic. Makes 6 servings
¾ pound pearl onions
1 pound large carrots
½ cup dried cranberries
½ cup coarsely chopped toasted unsalted cashews
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon finely grated peeled fresh ginger
Bring a large pot of water to a boil over high heat. Add the onions and cook for 3 minutes. Drain in a colander set in the sink, then rinse with cool water.
Peel the onions, then gently squeeze them to separate the soft, inner layers. Roughly chop these layers and place them in a large serving bowl.
Using the large holes of a box grater, shred the carrots into the onions. Stir in the dried cranberries and cashews.
Whisk the vinegar, soy sauce, and ginger in a small bowl. Pour this over the carrot mixture and toss gently to serve.
Variations: Substitute sunflower seeds or toasted sliced almonds for the cashews; increase the soy sauce to 1½ tablespoons.
Substitute dried cherries or dried currants for the dried cranberries.
Add ½ teaspoon Asian red chili sauce or chili oil with the ginger.
Add 1 teaspoon toasted sesame oil with the ginger.
Central American Slaw
This is a fanciful creation: a creamy slaw that has the bright flavors of