California has seen torrential rains this season, long and heavy and
late. We've had clear skies the last two days in the Bay Area, but
before that the month was just drenched. L.A. and south got as much
rain as Seattle this year. Produce prices reflect this = lettuces and
broccoli and such have been very expensive, because the rains made it
hard to get in the crops, perhaps stunted them too.

Facing sticker shock in the produce aisle, I bought a half head of
organic cabbage. The stuff is good for you, and now's the time to try
making cole slaw.

Normally I don't like cole slaw, but recently hubby brought some home
from his favorite BBQ joint in SF and I tasted it just to see what the
fuss is about. The difference: dressed with vinaigrette, rather than
mayonaisse which gets watery and gross.

It's been a month since I tasted the barbecue joint cole slaw, and I
don't have one of those encyclopedic sense memories (okay, so I was
also doped up on painkillers post-surgery the day of the slaw tasting).
I just couldn't remember exactly what was going on in the dressing
besides cider vinegar and sugar, and maybe the slightest tinge of hot
pepper. Rather than try to replicate such a fuzzy memory, I decided to
make Mark Bittman's recipe, which is quite different. It has mustard,
for one thing. Used the food processor to chop all the cabbage and such
- next time I won't bother with it for the scallions and peppers, I
didn't like the effect.


Spicy Coleslaw
(From "How to Cook Everything" by Mark Bittman)
Makes about 2 quarts

2 Tablespoons Dijon mustard
2 tablespoons sherry or balsamic vinegar (note - I had neither on hand,
used rice wine vinegar instead)
1/2 cup olive, peanut or veg. oil
1 tablespoon sugar
6 cups cored and shredded cabbage (Napa, Savoy, green and/or red)
2 red bell peppers, stemmed, peeled if desired, seeded, and diced
1 cup diced scallions
Salt and freshly ground black pepper to taste
1/4 c. minced fresh parsley leaves

Whisk together the mustard and vinegar in a small bowl; add the oil
gradually while whisking. Add sugar and whisk to dissolve.

Combine cabbage, peppers and scallinos, and toss with the dressing.
Season w salt and pepper and refrigerate until ready to serve. Best to
let rest for an hour or so to let flavors to mellow. Just before
serving, toss with parsley.

Now folks, I am a cole slaw novice. This is not supposed to be the
definitive slaw, so all you slaw partisans and old pros, don't attack
me! It was really easy too; it's going into the parties, picnics and
potluck repertoire.

Leila

Leila wrote on 23 May 2005 in rec.food.cooking

> Now folks, I am a cole slaw novice. This is not supposed to be the
> definitive slaw, so all you slaw partisans and old pros, don't attack
> me! It was really easy too; it's going into the parties, picnics and
> potluck repertoire.
>
> Leila
>


* Exported from MasterCook *

SPICY COLESLAW WITH CUMIN-LIME DRESSING

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium carrots -- peeled, finely chopped
6 cups shredded green cabbage (from 1 small head)
1 red bell pepper -- cut into matchstick-size
strips
1 red onion -- thinly sliced
3/4 cup chopped fresh cilantro

Cook carrots in medium saucepan of boiling salted water until
crisp-tender, about 2 minutes. Drain. Cool completely. Transfer
carrots to large bowl. Add cabbage, bell pepper, onion and cilantro.

Whisk lime juice, cumin, garlic and hot pepper sauce in medium bowl.
Gradually whisk in oil. Season with salt and pepper. (Cabbage mixture
and dressing can be made 8 hours ahead. Cover separately; chill.
Rewhisk dressing before continuing.)

Toss salad with enough dressing to coat. Season with salt and pepper;
serve.

Makes 8 servings.
Bon Appétit
June 2000

- - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 189 Calories; 1g Fat (3.8%
calories from fat); 5g Protein; 44g Carbohydrate; 12g Dietary Fiber;
0mg Cholesterol; 90mg Sodium. Exchanges: 8 Vegetable.


Nutr. Assoc. : 0 0 0 0 0



--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Leila wrote on 23 May 2005 in rec.food.cooking

> Now folks, I am a cole slaw novice. This is not supposed to be the
> definitive slaw, so all you slaw partisans and old pros, don't attack
> me! It was really easy too; it's going into the parties, picnics and
> potluck repertoire.
>
> Leila
>
>

SPICY COLESLAW WITH CUMIN-LIME DRESSING

I screwed up and forgot my comments on the recipe I posted.

The recipe (posted already) recieved Great reviews from Mrs Hartman
when posted in the early 2000's. I enjoyed it as well. It also is
fairly fast and easy. I've tried it both ways cooked and uncooked
carrots. The tender crisp carrots was better but the raw wasn't bad
either.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet wrote on 23 May 2005 in rec.food.cooking

> SPICY COLESLAW WITH CUMIN-LIME DRESSING
>

OOOPS once again....The recipe is complete this time.

* Exported from MasterCook *

SPICY COLESLAW WITH CUMIN-LIME DRESSING

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium carrots -- peeled, finely chopped
6 cups shredded green cabbage (from 1 small head)
1 red bell pepper -- cut into matchstick-size
strips
1 red onion -- thinly sliced
3/4 cup chopped fresh cilantro
Dressing:
1/3 cup fresh lime juice
1/2 teaspoon ground cumin
1 garlic clove -- minced
1/2 cup olive oil
1/2 teaspoon hot pepper sauce -- to taste

Cook carrots in medium saucepan of boiling salted water until
crisp-tender, about 2 minutes. Drain. Cool completely. Transfer
carrots to large bowl. Add cabbage, bell pepper, onion and cilantro.

Whisk lime juice, cumin, garlic and hot pepper sauce in medium bowl.
Gradually whisk in oil. Season with salt and pepper. (Cabbage mixture
and dressing can be made 8 hours ahead. Cover separately; chill.
Rewhisk dressing before continuing.)

Toss salad with enough dressing to coat. Season with salt and pepper;
serve.

Makes 8 servings.
Bon Appétit
June 2000

- - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 1174 Calories; 109g Fat (80.7%
calories from fat); 6g Protein; 53g Carbohydrate; 12g Dietary Fiber;
0mg Cholesterol; 154mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 8 Vegetable; 1/2 Fruit; 21 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0



--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet > wrote in message
...
[snip]
> SPICY COLESLAW WITH CUMIN-LIME DRESSING
[..]
> 3 medium carrots -- peeled, finely chopped
[..]
> Cook carrots in medium saucepan of boiling salted water until
> crisp-tender, about 2 minutes.

Blanch them? Why are you doing this step? This is coleslaw! Nothing goes
near the stove unless you need extra counter space. <G>

Here's my Spicy Coleslaw contribution; it was one of the easiest salads
I'd made for a picnic and the 1-1/2 gallons I'd made was snarfed up
before lunch was over by the clan...

Ranger's Spicy Coleslaw

INGREDIENTS:
1 lg. head cabbage (green), shredded
1 lg. head cabbage (red), shredded
1 lg. red onion, chopped
1 lb. carrots, chopped
1 lb. peppers (green, red, yellow, orange), chopped
1 lb. mixed vegetable (broccoli, zucchini, cauliflower), chopped
1/2 lb. jalapeno peppers, chopped*
**Dressing:
4 Tbs. Miracle Whip
1/2 cup apple cider vinegar
1 Tbs. Colman's Dry Mustard
1 tsp. Celery Seed
Salt & Pepper, to taste

METHOD:
Combine all vegetable ingredients. Mix thoroughly in a 2 gallon bucket.
For those that don't like to use a knife on large jobs, the Cuisinart is
a good tool for this.

In a bowl, whisk together dressing ingredients. Pour over coleslaw;
place lid on bucket. Tumble about to coat thoroughly. Place into
refrigerator. Tumble coleslaw whenever you remember.

* Devein and seed under running water. Be sure to wash fingers after
this step. Have Bausch and Lomb's eye wash handy if you don't.
** I was surprised by how much liquid leaches out from the cabbage and
onions if you make this more than a day ahead of schedule.

The Ranger

"Leila" > wrote in message
oups.com...
>
>
> Spicy Coleslaw
> (From "How to Cook Everything" by Mark Bittman)
> Makes about 2 quarts
>
> 2 Tablespoons Dijon mustard
> 2 tablespoons sherry or balsamic vinegar (note - I had neither on
> hand,
> used rice wine vinegar instead)
> 1/2 cup olive, peanut or veg. oil
> 1 tablespoon sugar
> 6 cups cored and shredded cabbage (Napa, Savoy, green and/or red)
> 2 red bell peppers, stemmed, peeled if desired, seeded, and diced
> 1 cup diced scallions
> Salt and freshly ground black pepper to taste
> 1/4 c. minced fresh parsley leaves
> >
Is Bittman's version actually spicy? I can see that it would have a
bite to it from the mustard and vinegar, but there's also a lot of sugar
there.

I make a similar slaw (called Fireworks Slaw; originally, I had bought
some at Whole Foods, and tried to duplicate it at home based on the
ingredients label). It's similar to Bittman's recipe, but I add shards
of carrot (not shredded, more like a wacky julienne) and thinly sliced
purple onion, as well as a hefty amount of Cajun seasoning. Green
pepper, green and purple cabbage, green onion. Very colorful and
flavorful. I like to serve it alongside plainish meats -- roast beef
sandwiches, for example.

Chris wrote:
> "Leila" > wrote in message
> oups.com...
> >
> >
> > Spicy Coleslaw
> > (From "How to Cook Everything" by Mark Bittman)
> > Makes about 2 quarts
> >
>

> Is Bittman's version actually spicy? I can see that it would have a
> bite to it from the mustard and vinegar, but there's also a lot of
sugar
> there.

I don't think so, and don't know why he called it "spicy cole slaw."
Maybe there are some who think Dijon mustard is "spicy".

>
> I make a similar slaw (called Fireworks Slaw; originally, I had
bought
> some at Whole Foods, and tried to duplicate it at home based on the
> ingredients label). It's similar to Bittman's recipe, but I add
shards
> of carrot (not shredded, more like a wacky julienne) and thinly
sliced
> purple onion, as well as a hefty amount of Cajun seasoning. Green
> pepper, green and purple cabbage, green onion. Very colorful and
> flavorful. I like to serve it alongside plainish meats -- roast beef

> sandwiches, for example.

This sounds yummy. Care to post it in standard recipe format?

Leila

"Leila" > wrote:

>California has seen torrential rains this season, long and heavy and
>late. We've had clear skies the last two days in the Bay Area, but
>before that the month was just drenched. L.A. and south got as much
>rain as Seattle this year. Produce prices reflect this = lettuces and
>broccoli and such have been very expensive, because the rains made it
>hard to get in the crops, perhaps stunted them too.
>
>Facing sticker shock in the produce aisle, I bought a half head of
>organic cabbage. The stuff is good for you, and now's the time to try
>making cole slaw.
>
>Normally I don't like cole slaw, but recently hubby brought some home
>from his favorite BBQ joint in SF and I tasted it just to see what the
>fuss is about. The difference: dressed with vinaigrette, rather than
>mayonaisse which gets watery and gross.
>
>It's been a month since I tasted the barbecue joint cole slaw, and I
>don't have one of those encyclopedic sense memories (okay, so I was
>also doped up on painkillers post-surgery the day of the slaw tasting).
>I just couldn't remember exactly what was going on in the dressing
>besides cider vinegar and sugar, and maybe the slightest tinge of hot
>pepper. Rather than try to replicate such a fuzzy memory, I decided to
>make Mark Bittman's recipe, which is quite different. It has mustard,
>for one thing. Used the food processor to chop all the cabbage and such
>- next time I won't bother with it for the scallions and peppers, I
>didn't like the effect.
>
>
>Spicy Coleslaw
>(From "How to Cook Everything" by Mark Bittman)
>Makes about 2 quarts
>
>2 Tablespoons Dijon mustard
>2 tablespoons sherry or balsamic vinegar (note - I had neither on hand,
>used rice wine vinegar instead)
>1/2 cup olive, peanut or veg. oil
>1 tablespoon sugar
>6 cups cored and shredded cabbage (Napa, Savoy, green and/or red)
>2 red bell peppers, stemmed, peeled if desired, seeded, and diced
>1 cup diced scallions
>Salt and freshly ground black pepper to taste
>1/4 c. minced fresh parsley leaves
>
>Whisk together the mustard and vinegar in a small bowl; add the oil
>gradually while whisking. Add sugar and whisk to dissolve.
>
>Combine cabbage, peppers and scallinos, and toss with the dressing.
>Season w salt and pepper and refrigerate until ready to serve. Best to
>let rest for an hour or so to let flavors to mellow. Just before
>serving, toss with parsley.
>
>Now folks, I am a cole slaw novice. This is not supposed to be the
>definitive slaw, so all you slaw partisans and old pros, don't attack
>me! It was really easy too; it's going into the parties, picnics and
>potluck repertoire.
>
>Leila


Here is the link to the 2nd Ave. Deli recipe for Health Salad. I like
it when I can remember to start it ahead of time.

http://www.amazon.com/gp/reader/0375...13#reader-page

Go to page 8.
--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)