Monday, December 8, 2008

piquant coleslaw without mayonnaise

Since we used all of the mayonnaise yesterday when making deviled eggs I decided to throw together a simple zippy oil and vinegar dressing for a crunchy coleslaw. The measures are only eyeball approximates, but:
1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup granulated sugar
4 tablespoons grated fresh horseradish
2 tablespoon grated fresh ginger
1 teaspoon freshly ground pepper
1 teaspoon salt
1/2 teaspoon celery salt
1/2 head green cabbage, shredded
Whisk the non-cabbage ingredients and dress the cabbage with them. Let it rest in the fridge while you press Cuban sandwiches made with leftover shredded pork ribs. I used red wine vinegar just because it was handy; I need to go shopping! Cider vinegar would have been preferable. Rice vinegar would have been nice, too.

Update: After two days in the refrigerator the horseradish is quite assertive and the overall flavor is excellent. Texture is a little softer, but it still has some crunch.

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