I love this recipe for rescuing coleslaw from the gloppy, sugary, diner-fare stereotype. Instead, it's tangy, garlicky, and flecked with herbs and carrots--who knew coleslaw could be so inviting?
This is the most successful of a few "toddler salads" I've tried, because the firmness of cabbage lets you shred it very finely without turning it into a sloppy mess. (I've tried mincing lettuce leaves into a baby salad. Trust me, it's not very appetizing.)
What really captures Darwin's heart about this slaw are the dried cranberries inside (with added sugar, they're a very rare treat for us. You can sub in raisins for a totally sugar-free slaw.) At a recent meal, he plucked one of the cranberries out of the coleslaw and brushed the cabbage shreds off it, explaining, "cranberry covered in coleslaw." Let us all shed a tear for Darwin's poor precious cranberry!
Enjoy this with your family. It's even better on day two, when it's had some time to marinate.
The recipe is modified from this one by one of my food heroes, Mark Bittman.
Mayo-Free Coleslaw with Cranberries and Herbs
6 cups cabbage, finely shredded (use a mandolin, if possible)
1 large carrot, grated
1/3 cup green onions, thinly sliced
1/4 cup curly parsley, minced
small handful dried cranberries (or raisins)
1/4 cup extra virgin olive oil
2 Tbls. dijon mustard
2 Tbls. apple cider vinegar
2 cloves garlic, crushed or grated
freshly-ground black pepper*
Toss cabbage, carrot, herbs, and fruit in a large bowl.
In a small bowl, whisk together dressing ingredients. Drizzle over coleslaw, toss, and marinate 30 minutes or more before serving.
*I recommend NOT salting the dressing. Salt on cabbage causes it to release its water, which can make coleslaw sopping and limp over time. Plus, subtle sweetness and tang are the flavors most of us want in a good slaw.
|hard at work|
|fresh steamed carrots, coleslaw, cheesy Ezekial toast, fried egg|