Thursday, July 8, 2010

Big Slaw

Perhaps you've noticed that slaw is pretty liberally scattered around this blog. The way I see it, the cruciferous and cole vegetables are really healthy foods, and happily, when combined in slaws of various kinds, they taste wonderful. Almost everybody likes slaws, too.

Last Saturday's trip to the Pasco Farmer's Market saw me lugging home a giant Savoy cabbage and a big 'ol green cabbage from my Winter CSA farmer himself. White radishes from an earlier trip, and spring onion whizzed into the dressing to hide its presence from Mr. Eating the Scenery, who can sometimes (not always) be seen picking raw onion out of dishes, rounded this giant slaw out very nicely. "Giant" refers not to the amount of slaw, but to the Herculean size of the cabbages themselves. In fact, just the outer leaves of the Savoy cabbage were all I used ... the delectable little head is waiting its turn for another dish!

The addition of horseradish is a little secret my Mom taught me. She decided one day that her coleslaw needed a little zing, so she added some horseradish to her classic dressing of equal parts mayo, cider vinegar, and sugar. It's a delightful little mystery taste!

The finer you cut your cabbage, the more the dressing will permeate it. You can stack the leaves or wedges in the feed tube of a food processor and use the 4mm slicing disk and get a good, shreddy cut.

Savoy cabbage leaves, thick stems cut out, sliced (about 4 cups)
Green cabbage, sliced (about 4 cups)
White or red radishes, trimmed and sliced

3 tablespoons cider vinegar
3 tablespoons agave nectar or honey
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon horseradish (less if your horseradish is very hot)
1 teaspoon salt
A few grinds of pepper
1 spring onion, white part only (slice green parts and put in the slaw)

Whiz all dressing ingredients together in small food processor until smooth. Toss with the salad mixture. Keeps well, and in fact tastes better when made at least a few hours ahead of time. Vary the veggies to suit what you have on hand.

Makes 6 to 8 servings

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