|Freshly made slaw with Roasted, Salted Peanuts on top.|
This is MY favorite winter (or summer) cabbage salad.
I got the inspiration for this salad from a Vegweb recipe, but changed it quite a bit.
I make the dressing in a big batch and keep it in the fridge. This recipe will dress 3 to 4 salads.
|Slaw Dressing. Notice how the oil substitute allows the|
Celery seed to suspend in the dressing.
1/2 cup oil substitute (see recipe below)
1/2 cup vinegar (white or apple cider work well)
1 Tablespoon sugar (your favorite kind)
2 teaspoons salt
1 teaspoon celery seed
1/2 teaspoon pepper
Shake in a jar.
1 quart shredded cabbage (about 1/2 a large head) - OR bagged coleslaw veggies
1/4 to 1/3 cup dressing (above)
Toss & add optional ingredients on top:
Shredded Purple Cabbage
Roasted Salted Peanuts
Toasted Slivered Almonds
Oil Substitute: *
Combine & stir
1/2 cup water
|Oil substitute, just after boiling.|
Heat on stove top, stirring constantly, till mixture boils (it will thicken when it boils)
OR heat in microwave 30 seconds, stir, heat 30 more seconds, stir (repeat if needed to bring to boil, but usually 1 minute does it)
*This is a slurry of Tapioca Starch and Water. It gives an Oil-Like mouth feel. It is good for use in cold salads and sauces. Not recommended for replacing oil when sauteing (although it does give an nice texture to heated sauces, too!). Also, it does not temper flavours the way oil does, so it will not soften the acidity of oil in a vinaigrette.