It’s very cold here today, so my main meal was gravy made with ground elk over mashed potatoes.
To go with it, I made one of my different kinds of slaw.
Typically, it’s cole slaw, which is shredded cabbage with a mayonnaise dressing in its most basic form. People add various things to that: Carrot, green pepper, celery, pineapple, onion… I add any of these, plus dried cranberries.
So here’s to messing with basic salad!
I grew plenty of kohlrabi this summer. It has a wonderful flavor and texture. When shredded, it makes fabulous slaw.
Then, there’s kale slaw or the one I made today: Brussels sprout slaw – shred or finely chop the little dickens into tiny pieces.
Broccoli slaw has gained some popularity. Most of the time, people shred it, stem and all…okay, after peeling it.
Or super slaw: Kale, cabbage, kohlrabi, broccoli and Brussels sprouts. Shred them, add the vegetables (and fruits) you prefer, make the dressing and enjoy.
One distinction of slaw is that it is made with cruciferous vegetables, meaning that lettuce, spinach and most other green leafies don’t qualify.
As for the dressing:
Typical cole slaw dressing is mayonnaise, vinegar and sugar. There are some variations, such as lemon juice, Cajun seasonings, mustard or plain yogurt in place of some of the mayonnaise.
I like to make mine by warming olive oil to the point that I can melt honey into it – not too hot – I can still put my finger into it.
Then, a sprinkle of salt and balsamic vinegar.
I don’t like to drown my salad because I want to taste all of the goodies, so tend to dress mine a bit lightly.
There it is, slaw however you prefer it!