For slaws with staying power and no leftovers, go cabbage-free -

For slaws with staying power and no leftovers, go cabbage-free




In terms of picnic and potluck contributions, nearly everybody welcomes coleslaw. So, why is it that what lands on the desk is usually store-bought?

I contend the fault lies fully with the cabbage. Until you might be serving all the elementary faculty inhabitants, one sq. mile of a neighborhood or the largest-ever household reunion, a complete head of cabbage makes a heckuva lot of slaw. Rather a lot. And if I need the attraction of pink and inexperienced shreds tangled collectively? Effectively, that’s much more slaw or, worse, lingering half heads of pink and inexperienced cabbage within the vegetable drawer, to accompany the containers of leftover slaw.

Let’s flip this unhappy slaw story round by ditching the cabbage for the extra attention-grabbing greens of early summer time. In a single: Radishes, pert and peppery, be a part of forces with candy snap peas and carrots. Within the different, a cabbage cousin, kohlrabi, snuggles as much as crisp fennel. Herbs complement the combo. These are two sturdy slaws that keep crunchy, even when tossed with a dressing.

We can’t deny what’s required for do-it-yourself slaw: knife work. There can be numerous chopping, which implies it’s value extracting an equipment or specialty device from the again of some decrease cupboard. My grandmother made slaw with the chopping attachment for her stand mixer, and, whereas I’ve a type of, I desire to make use of a guide mandoline (except I’m coping with a number of heads of cabbage without delay). The slivered matchsticks are so fairly, and their squared construction means extra of the dressing clings to every piece. That is sluggish and deliberate work, even meditative. To allay mandoline-phobia, you could possibly put money into security, cut-proof, mesh gloves.

Once I’m not in a contemplative temper and easily must get a slaw made, the grating disk on my meals processor gives the muscle energy. Put all of the greens via the feed tube they usually emerge equally formed, a riot of colour. Lower the greens into equal-size chunks earlier than processing to keep away from lengthy strands that dangle precariously from the fork. Comparable sizes and styles means each chew incorporates a little bit of this and a little bit of that, and it’s simpler to eat whereas juggling plate, glass and serviette.

In a pinch, a field grater will get the job carried out; the identical security gloves are helpful for shut work. The rule of (injury-free) thumb for chopping slaw greens is consistency: Preserve the items an identical dimension. The best way to gown it’s a matter of non-public selection. There are mayonnaise-based dressings, in fact, and the following dialogue (Duke’s, Hellman’s, Miracle Whip vs. do-it-yourself). I’m not treading into that territory. As a substitute, go for a sweet-and-tangy poppy seed dressing on one slaw and a citrus-and-chile dressing on the opposite.

Even a slaw fabricated from sturdy greens shouldn’t be dressed too far prematurely. The salt and vinegar will pickle the slaw combination, wilting it barely and extracting moisture from the greens. An excessive amount of time in a salty brine and that slaw is a kissing cousin to sauerkraut – with out the advantage of a sluggish, managed fermentation. To keep away from a pickled scenario, I journey to the get together with the undressed slaw within the serving bowl and the dressing in a tightly capped jar. As quickly as I arrive, I’ll toss every part collectively for the freshest, crunchiest slaw, fully cabbage-free.

Ingredients for Radish and Pea Slaw.
Jennifer Chase, The Washington Submit

Elements for Radish and Pea Slaw.

Radish and Pea Slaw

eight servings (makes four cups)

Welcome at any summer time picnic or potluck, this slaw will get its peppery spirit from three kinds of radish and a chile-laced sesame ginger dressing. And it simply will get higher because it sits.

Use a mandoline or a meals processor fitted with a grating disk to make fast work of the radishes and carrots. The peas ought to be slivered by hand.

MAKE AHEAD: The greens could also be shredded as much as 1 day prematurely, individually saved and refrigerated; add the cilantro and Thai basil to the salad simply earlier than you add the dressing. You could have some dressing left over.

From columnist Cathy Barrow.

Elements

  • 1/four cup low-sodium soy sauce
  • 1/four cup contemporary lime juice (from about three limes)
  • 1/four cup grapeseed oil
  • 2 tablespoons plain rice vinegar
  • 2 tablespoons mild brown sugar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon peeled, freshly grated ginger root
  • 1/2 seeded Fresno or jalapeño chile pepper, minced (1 tablespoon)
  • 1 teaspoon kosher salt, or extra as wanted
  • 1/2 teaspoon freshly floor black pepper, or extra as wanted
  • 1 medium watermelon radish, peeled and grated (about 1 cup; see headnote)
  • 1/2 small daikon radish (four ounces), peeled and grated (about 1 cup)
  • About 5 medium pink radishes, trimmed and grated (about 1 cup)
  • 2 medium carrots, scrubbed properly and grated (about 1 cup)
  • 1 pint snap peas, stringed and slivered (about 1 cup)
  • 1/four cup packed, finely chopped cilantro leaves
  • 2 tablespoons finely chopped Thai basil

Instructions

  • Mix the soy sauce, lime juice, grapeseed oil, vinegar, brown sugar, sesame oil, ginger, chile pepper, salt and pepper in a small jar with a tight-fitting lid. Seal and shake vigorously. The yield is about 1 cup.
  • Mix the watermelon, daikon and pink radishes, the carrots, peas, cilantro and Thai basil in a serving bowl. Use your clear fingers to combine every part collectively gently and totally.
  • Shake the dressing once more; open and add about two-thirds of it to the slaw, mixing till properly included. Wait 10 minutes, then style and add extra of the remaining dressing, as wanted, or salt and pepper.
  • The slaw can be scrumptious for four hours, after which it’s nonetheless scrumptious however will seem extra wilted, and the pink from the radishes will bleed.

Vitamin | Per serving (utilizing two-thirds of the dressing): 80 energy, 1 g protein, 6 g carbohydrates, 5 g fats, 1 g saturated fats, zero mg ldl cholesterol, 350 mg sodium, 1 g dietary fiber, four g sugar

Kohlrabi Poppy Seed Slaw. ...
Photograph by Jennifer Chase for The Washington Submit.

Kohlrabi Poppy Seed Slaw.

Kohlrabi Poppy Seed Slaw

eight servings (makes four cups)

This slaw makes use of kohlrabi, which is crisp, crunchy and amenable to the identical dressings used with cabbage. Use a field grater or the grating disk on a meals processor to shred all of the sturdy greens right here.

MAKE AHEAD: The greens could also be shredded as much as 2 hours prematurely, individually wrapped and refrigerated. The slaw can be scrumptious for three hours, after which it’s nonetheless scrumptious however limp.

From columnist Cathy Barrow.

Elements

  • 1/2 cup grapeseed oil
  • 1/four cup white wine vinegar
  • 1/four cup honey
  • 2 teaspoons poppy seeds
  • 1 1/2 teaspoons powdered mustard
  • 1 teaspoon kosher salt, or extra as wanted
  • 1/2 teaspoon freshly floor black pepper, or extra as wanted
  • four medium kohlrabi, trimmed and peeled, then grated (about 1 1/2 cups; see headnote)
  • 2 medium carrots, scrubbed properly then grated (about 1 cup)
  • 1 small bulb fennel, trimmed and cored then grated, plus a number of fronds for garnish (about 1/2 cup)
  • 1/2 cup finely chopped pink onion
  • 1/four cup packed chopped contemporary mint

Instructions

  • Mix the oil, vinegar, honey, poppy seeds, powdered mustard, salt and pepper in a small jar with a tight-fitting lid. Seal and shake vigorously to type a creamy, emulsified dressing. The yield is about 1 cup.
  • Mix the kohlrabi, carrots, fennel, onion and mint in a serving bowl. Use your fingers or two forks to combine every part collectively.
  • Shake the dressing once more; open and add about two-thirds of it to the slaw, mixing till properly included. Wait 10 minutes, then style and add extra of the remaining dressing, as wanted, or salt and pepper.

Vitamin | Per serving (utilizing two-thirds of the dressing): 120 energy, zero g protein, 10 g carbohydrates, 9 g fats, 1 g saturated fats, zero mg ldl cholesterol, 125 mg sodium, 2 g dietary fiber, eight g sugar