One bowl, five ingredients and one hour in the fridge — this slaw is the effortless, crunchy heat-wave relief you didn’t know you needed.
I have paused before posting because I’m certain that if I tell you about yet another slaw recipe, you’re going to revolt. There’s been my favorite classic, a green onion slaw, an Indian version and then four additional ones (a blue cheese version of my favorite, a pickled slaw, a spicy radicchio slaw and an Asian-inspired napa slaw) in an NPR article. One could say I was just a little bit into coleslaw.
And you’d think with seven slaw recipes logged and blogged, I’d consider the topic of slaw done. Complete. Coverage exhausted. And yet, I am in no way capable of ignoring a new way to mix ribbons of cabbage and dressing, especially since it has fewer ingredients and more punch than my standard, and it was designed to go dreamily on a bun with shredded barbecue.
Alas, you might be aware that we’re experiencing a barely-noticeable rarely-commented-on heat wave in these parts of the country. I find I am only able to discuss it sarcastically: the city smells magnificently, the humidity is totally manageable and, oh, I have cooked dinner every night. I mean, who doesn’t cook when there’s a heat wave?
Yet, slaws are exactly the kind of foods that are heat wave friendly as they require no cooking and are light enough that you don’t feel weighed down as you sob from exhaustion and hug it out with the air-conditioner handle this drenching heat with composure and class.
This slaw is both sweet and tart, surprisingly bold for the small number of ingredients. While it goes perfectly on top of pulled pork barbecue, I like it on the side as well.
Field | Info |
|---|---|
Serves | Not specified |
Time | Chill at least 1 hour (active time minimal) |
Source | Adapted from Gourmet, June 2008 |
Notes | No cooking required; designed to pair with pulled pork or serve as a side |
Ingredient | Amount |
|---|---|
Green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded | 2 1/2 lb |
Medium onion, finely chopped | 1 |
Large green bell pepper, finely chopped | 1 |
Large carrot, coarsely grated | 1 |
Mayonnaise | 1 1/4 cups |
Cider vinegar | 1/3 cup |
Sugar | 2 teaspoons |
Salt and pepper | 1 teaspoon each for tossing vegetables (plus to taste) |
Method : Toss all vegetables in a large bowl with 1 teaspoon each of salt and pepper. Whisk together the mayonnaise, cider vinegar, and sugar, then toss with the slaw. Chill, covered, stirring occasionally, at least 1 hour (this allows the vegetables to wilt and the flavors to blend).
Tip |
|---|
This slaw is especially good on a pulled-pork bun, but also excellent as a side. |
Toss the vegetables with 1 tsp each salt and pepper before dressing to season evenly. |
Whisk mayonnaise, cider vinegar and sugar to make the dressing; toss and chill covered. |
Chill at least 1 hour, stirring occasionally, so the vegetables wilt and the flavors meld. |
The recipe is intentionally minimal — fewer ingredients can give more punch. |
