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Kosher Coleslaw (Health Salad)
Adapted from the Claremont Diner in New Jersey
Kosher Coleslaw (Health Salad)
About This Recipe
| Yield: | 2 to 4 as a side dish |
| Active time: | 10 minutes (not counting chopping) |
| Total time: | 2 hours (or more, for chilling) |
| Special equipment: | If shredding the cabbage, a food processor or sharp knife |
| This recipe appears in: | Serious Salad: Kosher Coleslaw |
Ingredients
- 2 cups of shredded cabbage, radicchio, and carrots
- 4 to 5 tablespoons of apple cider vinegar
- 1 to 2 tablespoons of a neutral –tasting oil, like canola
- 1/4 teaspoon of sugar (optional)
- 1/4 teaspoon of salt
- 1/4 teaspoon black pepper
Procedures
-
1
Create an emulsion of the vinegar and the oil, blending thoroughly. Add sugar if desired. Salt to taste.
-
2
Marinate shredded vegetables in the mixture. Chill until quite cold (approximately 2 hours). Add additional oil or vinegar if desired.
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3
Sprinkle with pepper before serving.
