Thursday, April 12, 2012
Pretty in (Sorta) Pink -- Cranberry Cole Slaw
Have you looked at The Food List Challenge? Just a fun little game to see how adventurous a food enthusiast you really are. I thought I was, and I guess I am, if you compare my "stats" to the average joe. I've eaten 64 out of the 100, but I sure never would have put some of them on my personal food bucket list!
Some of my answers were borderline; for instance, I've eaten rabbit, but not rabbit stew. Some of the foods I wouldn't touch with a 10-foot pole! Crickets? No, thank you. Frog Legs? Yes. There's nothing about urchins that attracts me at all, but I would like to try dandelion wine. Fugu sounds far too risky and haggis just makes me want to gag, with or without a spoon. (I have, happily, sampled sweetbreads, however. Go figure.)
All this is a roundabout way to talk about this very simple cole slaw, which I doubt would ever make it to anyone else's Top 100 anything list. It's everyday fare, jazzed up just a tad. A simple side that could just as easily go along side -- or in -- a sandwich as a hunk of steak. It's on my Top 100 "everyday food made a little fancy" list.
It's neither overwhelmingly sweet nor tart. But it has a nice crunch, both from nuts and cabbage. And the cranberries provide a nice, sweet change of texture in the midst of that crunching.
Although you can't tell it from the picture, I prefer to cut cabbage into fine, fine slivers for this slaw with a knife, instead of shredding with a box grater, or a food processor. (That is, until I use my school teaching extra cash to buy a mandoline; and a new camera!)
The dressing for this is vinegar-based making it ideal for a buffet table or an outdoor picnic -- no mayo to spoil!
adapted from a Recipe from Nancy Nicholson,
via Penzey's Spring 2012 Catalog
6-8 cups shredded cabbage, preferably a mix of red and green
1/2 large red onion, very thinly sliced
1 cup dried cranberries
1 cup sliced almonds
1/2 cup red wine vinegar
1/2 cup canola oil
1/2 cup sugar
1 teaspoon whole celery seed
In a large bowl, combine the shredded cabbage, onion, cranberries and almonds. Whisk together the dressing ingredients. Pour over the cabbage mixture and refrigerate several hours (or overnight) before serving. Makes 10-12 servings.