Coleslaw, with Red or Green Cabbage

Cabbage

Cabbage

by Cat, Sept 2007; updated Dec 2013 (Photo, right, from Wikimedia Commons)

Coleslaw is a great salad to serve at a picnic, with fried chicken, baked ham, or a fish dinner. It is also a part of my Danish tradition, which I celebrate at Christmastime.

Notes about Ingredients

Mayonnaise

When I was a kid, my Mom made homemade mayo that she used in combo with butter on the bread for sandwiches. Mmm. By the time I was a young adult, most commercial mayos used corn or soy oils and it just didn’t have the same flavor; plus it gave me a stomach ache. And now those oils are GMO. So I’ve not been a fan of commercial mayo and opt to make my own.

But a  couple months ago I discovered Organic avo mayo (made with avocado oil). It has a better flavor than other commercial mayos, and doesn’t upset my stomach, so I use it when I don’t have time to make my own mayo for a creamy dressing.

Sweetener

‘Stevia plus Fiber’ is not the same as stevia extract powder.  Stevia plus fiber has been cut with inulin or FOS to resemble sugar crystals, and thus is not as sweet as stevia extract powder. 1½ tsp (or 1 single-serving packet) ‘stevia plus fiber’ is equivalent to 2 tsp sugar (compared with  ½ tsp pure stevia extract powder which is equivalent to 1 cup of sugar).

If you mistakenly use ½ tsp stevia extract powder (instead of ‘stevia plus fiber’), your dressing will be way too sweet.  Use maple syrup or honey, if you don’t have ‘stevia plus fiber,’ as indicated.

Veggie Options for Red or Green Coleslaw

  • For serving in warm-weather, use green cabbage and include the carrots.  You can also add raisins, if you are used to having them in your slaw, but I don’t care for raisins and so do not use them.
  • Use a combo of red and green cabbage with carrot for colder weather.
  • I use only red cabbage and omit the carrot for a Christmas Eve Feast salad–it’s authentically Scandinavian. Or try the Danish Red Slaw, which includes apples.
  • For a colorful change of pace, use red cabbage and substitute shredded raw beetroot for the shredded carrot. (If you use green cabbage, the juice from the beets will turn the cabbage a brown color).

Basic Red or Green Coleslaw

This is my own recipe, based upon how my Mom made coleslaw (which was based on her family’s old Danish method), and on Wonderful Wonderful Danish Cooking (2).  I’ve modified it to make my own mayo, and to use stevia as the sweetener instead of sugar.  Because it takes so little stevia, it is easier to use stevia cut with fiber – the kind that comes in packets to sweeten coffee or tea.

No matter what color of cabbage you use, it’s essential to make this up the day before you plan to eat it, as the flavors need to blend overnight in the refrigerator.

NOTE: if you use celery ribs, make sure it is Organic, because commercial celery is heavily treated with ag-chemicals.

Serves 2.

Ingredients and Equipment

  • Salad
  • ¼ large head of green or red cabbage, about 3 cups shredded or chopped fairly fine
  • 1 – 2 medium carrots, scrubbed and shredded, about 1 cup
  • ½ – 1 red onion, chopped finely or 2 scallions, sliced finely (optional ingredient)
  • 1 – 2 ribs Organic celery, shredded (optional ingredient, from Mercola’s recipe (4))
  • Dressing
  • 2 Tbsp Sour Cream or Yogurt
  • 2 Tbsp real mayonnaise, preferably made with olive or avocado oil (try my Homemade Mayonnaise)
  • 1 Tbsp raw apple cider vinegar
  • 1 tsp celery seeds
  • ¼ tsp Unrefined sea salt, or more, to taste
  • ¼ tsp garlic powder (optional, from Mercola’s recipe (4))
  • ¼ tsp ground black pepper, or to taste
  • 1 packet or ½ tsp stevia plus fiber sweetener *  or 1 – 2 tsp maple syrup
  • Equipment for salad
  • medium bowl
  • grater
  • sharp knife
  • Equipment for dressing
  • small bowl
  • whisk or blender

Method

  1. Mix grated or chopped cabbage with grated carrots and onion in medium bowl.
  2. Make dressing: In small bowl, mix dressing ingredients until well blended.
  3. Stir dressing into salad until well mixed.
  4. Cover bowl or scoop into a covered storage container, and chill in refrigerator overnight before serving.

*  See Notes about sweetener, above.

Danish Red Slaw (Rødkålssalat)

This recipe is adapted from Wonderful Wonderful Danish Cooking, by Ingaborg Dahl Jensen. The original serves 6; I’ve cut it down to 2 servings.

You may be wondering, ‘what is the celery heart?’ It is the tender inside part of the celery, near the base, from which new stalks will grow. The best photo I found can be viewed at inmagine.com (3), but I cannot copy it here because there is a fee to use the photo protected by copyright. In the photo, the stalk has been sliced across, about an inch above the base, showing the cut celery stems around the outside and the round yellowish heart in the center.

You could use a stalk of celery instead of the heart, in a pinch.

Ingredients

  • ⅓ – ½ head red cabbage (depending on size of the head), about 4 cups chopped
  • ⅓ – ½ tart apple, such as granny smith (depending on size)
  • ⅓ celery heart
  • ⅓ cup raw heavy cream
  • 1 tsp Rapadura sugar or maple syrup, or ¼ tsp stevia-plus-fiber*
  • freshly squeezed lemon juice
  • Unrefined sea salt, to taste

Method

  1. Wash and drain cabbage well; then chop it, but not too fine.
  2. Peel apple, then dice. Cut celery heart into short lengths.
  3. If using stevia, dissolve it in the lemon juice and let it rest while you whip the cream
  4. Whip cream until stiff; add lemon juice, salt and sugar/maple syrup. Mix all together and chill before serving.

*  See Notes about sweetener, above.

References:

  1. Cat’s Recipe collection
  2. Wonderful Wonderful Danish Cooking, by Ingaborg Dahl Jensen
  3. celery heart photo: inmagine.com/photocuisine-049/ptg01937273-photo
  4. Mercola’s Coleslawrecipes.mercola.com/crunchy-coleslaw-recipe.aspx

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