Up until a few years ago, I would not even consider eating cabbage.
Egg Rolls? No thanks.
Corned Beef and Cabbage? Not even the Irish in me could stomach that.
Cole slaw? I don't trust it.
Cabbage salad? Is that the same thing a cole slaw?
I'm so confused.
When my parents decided to start up a garden of goods a couple years ago, they found themselves with an over-abundance of cabbage. All of the sudden, I was the owner of four heads of cabbage.
I was skeptical at first, but once I started experimenting with different recipes that would make cabbage a little less cabbage-y. I found that when I could control the ingredients, I could make cole slaw and cabbage salad that I would actually eat!
Which brings me back to my previous question. What is the difference between cabbage salad and cole slaw? I was kind of under the impression that cole slaw was actually a translation of cabbage salad from another language. If you've ever pondered this question, I will offer you a suggestion that has worked well for me.
I tend to label sweetened mayonnaise-based dishes as cole slaw. It's usually the kind of slaw found in barbeque territory. Cabbage salads, to me, are oil and vinegar-based versions. It's lighter and tangier and works well as a side or inside sandwiches. These may not be the official definitions, but it helps me delineate between the two.
So, now that I've given you my cole slaw recipe, here is my oil and vinegar cabbage salad!
Cabbage Salad
1 head of white cabbage
1/2 head red cabbage
1/4 cup vinegar
2 tbsp oil
1 tbsp sugar
Salt & Pepper
Slice the green and red cabbage into small strips. Toss in a bowl with the rest of the ingredients.
Serve cold.
Listening to: Jason Aldean - Why Do I Do That To You
No comments:
Post a Comment