Yeah, we all know iceberg lettuce has absolutely no nutritional value. That's not the point. It's the perfect foil for that unctous, yummy, gooey, wonderful blue cheese dressing. And tho this Roquefort recipe sounds very good, I would still sprinkle on those bacon bits.
I make one called Carolina Cole Slaw. Very fast and easy. You can use whatever vegetation you like. If I'm lazy, I'll just used the bagged cole slaw mix. Bonus: this stuff is GREAT on grilled hot dogs!!
3 lbs shredded cabbage
1 red pepper, minced
1 medium red onion, minced
Dressing:
1 cup sugar
1 teaspoon salt
2/3 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup cider vinegar
Combine all dressing ingredients in small sauce pan. Stir over medium heat until it just comes to a boil, and all the sugar has dissolved. Pour over cabbage mixture. Refrigerate overnight before serving.
I used to be ashamed to admit that I love iceberg lettuce, but now I don't care what people think. It's cool and crunchy--I frequently add it to my leafy salads, and it's always so refreshing to get a bite of it with the soft stuff. And it's a nice foil for bitter greens. One of my favorite snacks used to be a slice of cheddar with some iceberg wrapped around it. The nice crunch with the texture of the cheese is great!
Iceberg lettuce may not contain all of the antioxidant rich plant nutrients
found in deep green leafy salad choices such as spinach and arugula; but it gets this dietitian's approval because it's so high in water content and helps to fill you up without filling you out. It even helps hydrate your body just like water in a glass. OK OK..the blue cheese dressing is a splurge but don't think that eating iceberg is a waste of time. As far as dining wedge-iquette goes- yes you do use a knife and fork to cut the lettuce into bite size pieces. And please don't cut it all up at once creating a messy pile of chopped lettuce. Maintain the art of the wedge.
How do you even eat this? Can you cut it with a knife on your salad plate without shooting chunks of Roquefort across the table at your dinner partner?
Disagreeing on the wedge concept. Just doesn't work on "any level" for me. Visually unappealing and dressing served on rock.
There are places that iceberg works however, like tuna fish and tomato sandwich and, a BLT.
Yes....that's it.
i've made slaw twice since starting the thread. the second time i increased the vinegar and mustard to make a more pickled type of slaw and it was great. i have to say i was surprised to find that it is GREAT on burgers.
wow, kids, all these mayo-less slaws sound really good.
@Lexophile--Thanks for starting this thread.
i make one that is called "mardi slaw"-- nappa and savoy cabbage, red cabbage and yellow bell peppers, all sliced very thin; dressing is rice vinegar or sukang maasim- a cane vinegar found in oriental markets, about 1/2 cup; about 1 tablespoon of toasted sesame oil, 1/3 cup of canola oil, kosher salt, fresh black pepper, about a tsp or 2 of dry mustard. i almost always add thai bird chilies or a jalapeno or two to this recipe and frequently i'll toss in some toasted sunflower seeds and small chunks of fresh pineapple. we like this with slow roasted spicy pork or in a tortilla as part of a fish taco.
I make a ridiculously easy cabbage salad, everyone seems to enjoy, especially with Indian Food. No exact measuements - just done to taste.
Marinate a bag of pre-shredded cabbage and some very thinly sliced sweet onion in a few tablespoons of lemon juice and about a teaspoon of sugar for about fifteen minutes. While the cabbage in marinating, heat about 1/4 cup canola oil in a small pan. When it's hot, add a couple of tablespoons of yellow mustard seeds and saute, shaking often, until they're popping vigorously. Remove from heat. While the oil is still warm, toss with cabbage mixture. Add salt and pepper to taste. Let it sit for a little while. Eat.
Chomsky
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