Good, colourful coleslaw for good friends + bonus hosting tip
Supper last night included this broccoli-spiked coleslaw that I made for the first time.
Cabbage and Broccoli Coleslaw
Start with the DRESSING
1/4 c/ 50 mL apple cider vinegar
2 T/ 30 mL vegetable oil (not olive oil because it hardens when it cools in the fridge)
1/4 t/ 1 mL celery seed
1/4 t 1 mL black pepper
Mix all the ingredients in the serving bowl. Place in the freezer while you’re preparing the coleslaw.
1 lb/ 500g green and red cabbage, grated
1/4 lb/ 125g broccoli — crown cut in tiny florets; stem peeled and chopped small
1/4 c/ 100 mL sugar
1 t/ 5 mL salt
Place the cabbage, broccoli, sugar and salt in a large, microwave-safe bowl. (The combination of sugar, salt and heat will make the cabbage express liquid.) Cover with a plate and cook on high in the microwave for 1 minute. Stir well, cover with the plate and cook for another 30–60 seconds until the cabbage has become a little wilted and reduced in volume by about a third. Transfer to a salad spinner and spin. You’ll end up spinning out more liquid than you thought possible. Keep going until you’ve gotten out all the water you’re going to.
Turn out into the cold serving bowl and toss with the dressing to chill the coleslaw quickly and stop any more cooking. Add vinegar to taste. (Other classic coleslaw additions: raisins, walnuts, toasted sunflower seeds.)
Chill for 15 minutes or until ready to serve. Keeps well for several days without getting soggy or soft.
Bonus hosting tip
If you are overcome with wine before the evening is done, serve everyone a finger of good whiskey, make your excuses and go to bed. Your lovely and delightful guests will help your partner do the dishes and clean up the kitchen.