Colorful Locavore Cole Slaw #WeekendCooking
In the winter, I buy cabbages at the grocery story and I like an oil and vinegar dressing, preferably with some citrus. In the summer, I buy cabbages at the farmers’ market and I like a traditional creamy dressing. I lighten it up a bit by using equal parts mayonnaise and yogurt cheese for the creamy part. The rest of the ingredients are apple cider vinegar, sugar, and pepper — all added to make the texture and taste appealing.
Yesterday’s version turned out extra pretty with two purple carrots from the farmers’ market that I grated and some flat-leaf parsley from my garden that I chopped.
I learned the secret of good cabbage salad from Mark Bittman’s book, Food Matters — layer the sliced cabbage in a colander with salt and let it rest for an hour or so. That softens the texture to make it more pleasant for eating raw.
Here’s a bonus photo of one of my last remaining clematis flowers.
This is my post for Weekend Cooking. Check out Beth Fish Reads today for more culinary posts around the web.
Both photos are beautiful! My mom taught me that salting trick ,and I agree that it works well. I’ve been making (or sometimes buying) a poppy seed dressing for my coleslaw these days.
The slaw looks delicious! Not gloppy and white like most cole sales I think of 🙂 thanks!
Yum! I prefer the creamy dressing myself but for the most part I’ve also never met a cream sauce I didn’t love. The clematis is beautiful. What a vivid shade of purple.
I love cabbage so I’ll have to try that.
LOVE the purple flowers!
I love the flowers! So pretty. I like your new layout too.
You know, as much as I make cole slaw I never thought about adding different colored cabbage to it. I use carrot and it has orange ribbons but I sure like the looks of yours.
I make a similar dressing, only with kefir for the creamy part. And you can use that salting trick with thinly sliced onion as well, if you want to add a bit of that to your slaw. Very yummy.
Funny, but I’ve never eaten cole slaw, but I think it’s one of the most beautiful foods around. Thanks for sharing your easy recipe.
Unfortunately I have to limit my cabbage intake – which is a shame. I love a good cole slaw. Cheers from Carole’s Chatter!
Your cole slaw is gorgeous! I’ll eat either kind but do prefer the vinegar and oil based cole slaw because that’s what I grew up on.
I wish I had seen this recipe earlier. I was looking for something festive to take to a party yesterday. This would have been perfect.
Your blog looks lovely!