Curried Coleslaw
(from Stearns Farm Newsletter, July 07 2008)
A mellow, sweet-and-sour slaw. Adapted from The Cook's Illustrated Guide to Grilling and Barbeque
1 lb (about 1/2 head) cabbage, cored and shredded
1 large carrot, scraped and grated
1/2 cup sugar
1 tsp salt
1/4 tsp celery seeds
1 scant tsp mild curry powder
1/4 cup raisins
6 Tbs vegetable oil
1/4 cup rice wine vinegar
black pepper to taste
Toss cabbage and carrot with sugar, salt, and celery seed in a colander or large mesh strainer set over a bowl. Let stand until cabbage wilts - at least one hour. Pour liquid from bowl and discard. Transfer drained cabbage mixture to clean, dry bowl. Add curry powder, raisins, oil, and vinegar, tossing to mix. Season with pepper. Refrigerate, covered, up to 2 days until ready to serve. Variation: add a peeled, diced apple or slightly underripe peach along with the raisins. 4-5 servings.
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