Art Pottery, Politics and Food
Monday, August 15, 2005
In mid August heat, it is always a good thing to discover a dish that requires no cooking.
I have one for you in a late day post free of politics except for this little old link to a terrific Murray Waas investigative piece on the Rove scandal from Saturday’s Village Voice.

Coring a Cabbage

Anyway, the subject of today’s post is a terrific, cool and crunchy Cole Slaw.

Late Summer Slaw

1 medium head organic Green Cabbage, cored and shredded
1 medium Yellow Onion, peeled and chopped
1 cup sugar
1 cup Extra Virgin Olive Oil
½ cup Rice vinegar
1/3 cup lite Mayonnaise
1 Tsp Sea Salt
½ Tsp Poppy Seed

Combine chopped Onion and Sugar in a medium bowl and let stand for a half hour.
In another bowl combine the Oil, Vinegar, Salt, Mayo and Poppy Seed and blend until smooth.
Shred Cabbage by chopping with a sharp cleaver or lightly pulsing batches of partially chopped cabbage in a food processor.
After the Sugar and Onion have completed their half hour combine the Onion mixture with the Oil, Mayo and Vinegar mixture.
Blend well.
If serving to a group combine the dressing mixture with the shredded Cabbage and serve.
If serving one or two people, mound shredded Cabbage in a salad bowl and dress with a Tablespoon or two (or three) of the Dressing mixture.
This slaw or salad is tangy and delicious; try it!

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