Let’s raise a glass to the humble cabbage salad. Slaw has come a long way since koolsla ((kool= cabbage, sla= salad) was brought by Dutch settlers to America in the 17th and 18th Century. There is good slaw (zippy, fresh and exciting) and there is bad slaw (forlorn mounds served in drive through windows, which smell suspiciously like sadness). Here are some key points to turning your next slaw into great slaw…
1. Choose your cabbage. The classic choice of cabbage for slaw is green. Yet don’t fence yourself in. Chinese cabbage, savoy, red cabbage, and even brussels sprouts work (for what are sprouts except tiny cabbages?).
2. Get the texture right. What you want is a forkable mass of fine cabbage ribbons. For that you’ll need a sharp knife and some sharp knife skills, or a mandolin (aka Coleslaw Maker’s Best Friend). If you’re planning on serving the slaw immediately then massaging the cabbage ribbons with your hands with a little olive oil for a minute will help soften the bristly texture. If you’re making ahead, a slaw made with a hardy cabbage like red or green will naturally relax into its dressing after an hour or so.
3. Get creative. Slaw starts with cabbage but it doesn’t need to end there. Hardy veg like carrots, beetroot and fennel can be added in, as can crispy fruit like apples and pears. And to complete your slaw think about throwing in a handful of fresh herbs or nuts (or seeds), or even some parmesan or goats cheese.
4. The dressing. Be judicious with your dressing. About 1-2 tablespoons of dressing per cup of shredded vegetables will give the best result. What you don’t want is cabbage swimming about in dressing soup. (One tip is to pour half the dressing over the slaw and toss it and wait a few minutes. If you haven’t got a pooling of dressing at the bottom of the bowl, then add the remainder). Any extra dressing can be reserved in a clean jar and kept safely for a week in the fridge for the next time a slaw-craving strikes.
At its heart, slaw is a super-salad that can skip between cultures and traverse the seasons. Next time you’re asked to bring a plate to a barbie, you’re having a picnic, hosting Sunday lunch for a crowd, or just want need something on the side of your barbecued chicken … slaw is your answer.
Let what is fresh and best be the main point of inspiration. But if you get stuck, this formula works every time:
SLAW LAW … 2 cups of shredded cabbage (choose your cabbage) + 1 cup shredded hardy fruit or vegetable + ¼ cup of chopped fresh herbs. Add optional garnish (sprinkle of nuts, seeds or even a cheese like feta or parmesan). Toss with 1/3 cup of dressing.
Or if you don’t feel like winging it, wrap your laughing gear around one of these…
Red Cabbage with Beets and Walnuts
This is a slaw it’s worth seeing red for. The beets help compliment the earthiness of the red cabbage. Rather than a creamy dressing, this one goes towards a vinegar route, but if you want a little bit of indulgence, then crumbling some marinated feta in olive oil over the top will finish it off. This is a slaw that’s perfect with schnitzel, sausages, game meats or duck. Recipe here.
Chinese Cabbage with Mint, Coriander and Sesame
Slaw sometimes deserves a holiday in the sun. This one gives Chinese cabbage (also known as Napa cabbage) a sprightly kick with ribbons of cucumber, a bounty of fresh herbs and the crunch of cashews and sesame seeds. Chinese cabbage has a more feathery texture, so this is one slaw that benefits from being dressed just prior to eating. Try serving this dairy free slaw with sticky grilled chicken or pork fillet (it’s also great with fish). Recipe here.
Green Cabbage with Mustard Cream and Parmesan
Sweet green cabbage glossed with a mustard cream dressing. There are a few other components in this slaw which make it shine – the first is parmesan cheese and the second is toasted almonds for crunch. This is delightful with roast chicken or beef. Try it as co-star to potato salad or roasties next time you grill some steak. Recipe here.
Brussels Sprout and Carrot Slaw with Orange Poppyseed Dressing
This is a twist on a classic mayonnaise based slaw. For what are brussels sprouts except tiny cabbages? The orange adds a little brightness and the poppyseeds add a novel crunch. This is a great slaw to serve with barbecued chicken or on sliders. Recipe here.
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About Tori Haschka: Tori is a food writer and published cook book author. She’s the author of two books – 'Cut the Carbs!' & 'A Suitcase and a Spatula', the app ‘Poppyseed to Pumpkin’ and the blog http://eatori.com.
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