Cole slaw has the refreshing flavor of summer, but the cabbage that makes up most of cole slaw is primarily a winter vegetable here (although I do get it to keep growing all summer with careful planting placement). On warmer winter days, cole slaw with pulled chicken barbeque feels like a summer picnic, although slaw is plenty tasty as part of a good vegetarian meal too. The colors can be bright enough to attract the pickiest kids. Cole slaw can also be incredibly frugal. And the fresh veggies are really healthy–just keep the dressing light!I made this cole slaw from all-local, organic vegetables either from our own garden (the peppers via the freezer) or from Conway Locally Grown. You can vary quantities and ingredients depending on what you have on hand, but this slaw contains
- thinly sliced green cabbage
- thinly sliced red cabbage
- grated carrots
- grated colorful radish
- thinly sliced roasted red pepper
I find that it’s easiest to slice the cabbage thinly if I begin by cutting a wedge out of the head and then cutting off the wedge instead of the whole head.
The dressing is what really changes slaw’s flavor. I like to make mine with leftover pickle juice. For a frugal, delicious sweet, sour, creamy dressing, I use mayonnaise mixed with bread-and-butter pickle juice. You could use any sweet pickle juice. If you are serving the slaw with salmon, try using dill pickle juice. It won’t be sweet, but it’ll be tasty. (You may want to increase the ratio of carrots to increase sweetness.) If you want an Asian flavor, try using pickled ginger juice. Here’s the basic measurements I use as a foundation. You may want to add a little more of one of the ingredients after you taste the mix.
- 1 tablespoon real mayonnaise
- 1 teaspoon pickle juice
Start light with the dressing. You can always add more later! Enjoy. My husband likes to put his slaw on barbeque sandwiches. You might like it that way too.
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