Pickled Slaw

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As long as we’re making favorites, here’s my favorite slaw. Don’t worry if it looks like there’s not enough dressing at first. As the cabbage pickles in the fridge, it gives up lots of juice. This slaw is especially good with Baked Beans, hot dogs, and hamburgers. I also like it with curried red dal. More on that great dish later. SAM

1/2 head cabbage (1 1/2 pounds)
1 large sweet onion
1 cup extra-virgin olive oil
1 cup white or red wine vinegar
1/2 cup honey
1 tablespoon celery seeds

Thinly slice the cabbage and onion and combine in a medium mixing bowl. In a small saucepan over high heat, combine the oil, vinegar, honey, and celery seed and bring to a full boil. Pour the boiling dressing over the cabbage-onion mixture and stir thoroughly. Press down the slaw with a plate and place a 5-pound weight on top. Cover tightly with plastic wrap and refrigerator for two days, stirring once a day. Remove the plate and weight and seal in an airtight container. The slaw will keep in the fridge for two weeks.
Makes 10 servings.

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2 Responses to Pickled Slaw

  1. […] 4 pounds ground beef 2 cloves garlic, pressed 2 eggs, lightly beaten 2 tablespoons dry sherry 2 tablespoons prepared mustard 1 tablespoon prepared horseradish 2/3 cup fine dry bread crumbs 1 teaspoon black pepper 8 hamburger buns Mayonnaise and spicy mustard 8 slices tomato Pickled Slaw […]

  2. […] winter made with canned tomatoes, but fresh summer tomatoes take it to new heights. Serve it with Pickled Slaw and Riata, that cooling combination of yogurt and cucumber [recipe tomorrow], and bask in the […]

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