Recipes for Shabbat
There is no great mystery to origins of Cole slaw. It comes from the Dutch phrase koolsla which literally means "cool cabbage," Traditional Cole slaw is a salad of shredded red or white cabbage mixed with a mayonnaise, vinaigrette or some other type of dressing and obviously, served cold.
Adding other ingredients such as chopped onion, celery, sweet pepper, pickles, or herbs and spices has become a matter of personal and ethnic inclination. The cabbage, a simple vegetable, is a member of the Brussels sprout family whose brothers and sisters are broccoli, cauliflower and kale. So it stands to reason that if you want to substitute any of them (although why anyone would want to use Brussels sprouts in a salad is beyond me) it should be just fine.
The most popular and most widely used variety of cabbage has a compact heads of waxy, tightly wrapped leaves that range in color from almost white to green to red. Picking a good cabbage isn't too difficult. Your cabbage should have fresh, crisp-looking leaves that are firmly packed; the head should be heavy for its size. Cabbage may be refrigerated, tightly wrapped, for about a week.
The following recipes are all delicious variations
on a theme, simple to prepare, will store nicely
in the fridge for 3 or 4 days, require minimal prep
time and every single recipe can converted to be dairy or pareve
depending the rest of your menu.
Separate the cabbage quarters into stacks so leaves
will flatten when pressed lightly. Use a large
knife to cut each stack of cabbage diagonally
into thin shreds.
In a small sauce pan combine the sugar and vinegar.
Gently heat the mixture until the sugar melts.
Stir occasionally and then remove from heat and
allow to cool. Shred the cabbage and carrots and combine them in a
bowl. Pour the cooled sugar mixture over the cabbage and carrot
mixture. Mix gently and then add the chopped
peppers. Toss to coat and then add the salt, and
celery seeds into the mixture. Toss gently and then cover and
let set for at least 1 hour. Sometimes I make this salad the night
before I want to serve it so that the flavors
have time to really combine. Just before serving
sprinkle the sunflower seeds and parsley over the top of the salad and
toss to combine.
In a large bowl combine the cabbage, onion and apple
and set it aside. In another bowl combine the mayonnaise, half and half
(or what ever other cream ingredient you
choose), salt, pepper, caraway seeds, vinegar, sugar
and mustard and whisk them together. (Taste the dressing at this
point to make sure the sweet/sour/salt balance.
You can always add a little more of any of the
ingredients to adjust it to you personal preference). Pour the
dressing over the slaw mixture, toss gently, cover and let
refrigerate several hours.
Cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, and vinegar and lemon juice.
Beat until smooth. Add the cabbage and carrots. Mix
well. Cover and refrigerate for at least 2 hours
before serving. Serves 6 to 8.
In large bowl, toss together carrots, cabbage,
pineapple and walnuts and set the mixture aside.
In small bowl, combine the mayonnaise, sugar,
vinegar, pepper and reserved pineapple juice. Whisk to combine and then
pour the dressing over the mixed vegetables. Toss gently to coat
and then cover and refrigerate the salad for
2-24 hours. Serves 6 to 8
In a large bowl, add orange juice, vinegar, mustard,
oil, salt, mint, and red pepper; whisk
until blended. Add the Cole slaw and carrot mixes and toss
the salad to coat it with the dressing. Cover the salad and
refrigerate it for at least 2 hours before
serving so that the flavors can combine. Serves 6 to 8.
In a bowl combine the olives, slaw mix (or fresh
broccoli), carrots, bell peppers and toss. In a small bowl combine the
mayonnaise, rice vinegar and celery seed and
whisk the dressing ingredients together. Pour the
dressing over the broccoli mixture and toss well to coat. Season
the salad with salt and pepper to taste. Cover
and refrigerate for at least 1 hour. Serves 6 to 8
Combine all the ingredient in a bowl and toss to
coat. Cover and refrigerate
Drain the pineapple, reserving 2 tablespoons of the
syrup. Combine the reserved syrup with the lemon juice and then toss the
banana slices with 1 tablespoon of the juice mixture; setting aside the
remaining juice. In a large bowl combine the
pineapple, banana, cabbage, celery, oranges, nuts and raisins. In another
bowl combine the reserved juice mixture with the yogurt (or topping
mixture and orange juice concentrate) and salt to taste. Add the dressing
to cabbage and fruit mixture; toss gently to coat and then cover
and chill the mixture for at least 1 hour. Serves 8 to 10
© Eileen Goltz 2002