By Angela Denstad Stigeler
Following recent legal proceedings that determined our critical state services in the midst of a government shut-down, many Minnesota families may be thinking a little harder about their critical summer activities and keeping their own budgets in check. When you’re looking to stretch a dollar and round out a meal, grab a head of cabbage. In the heat, there’s no better side than this simple coleslaw.
Though I love alternate versions of ’slaw, ranging from salted cabbage in a sweet dressing to spicy red cabbage with mint, this quick version is the one I think of when I’m in need of a basic meal that pleases all parties. It’s the ’slaw I abide as good summer comfort food. Of course, it’s perfect picnic fare, too—though you might not want to plan your meal in a state park anytime soon.
Coleslaw
About 10 cups shredded cabbage (from 1 head cabbage, about 2 pounds)
1 cup shredded carrot
1 cup mayonnaise
½ cup apple cider vinegar
2 teaspoons poppy seeds
1 ½ teaspoons sugar
1 ¼ teaspoons salt
½ teaspoon Tabasco sauce
Mix all the ingredients together thoroughly in a bowl and refrigerate until ready to serve.
Make Ahead: I like this coleslaw best when it’s made about 3 hours ahead; the cabbage softens a little while remaining crunchy. When kept longer, it renders some liquid, but it will keep well, refrigerated, for at least 2 days. –Jacques Pépin
Recipe courtesy Fast Food My Way by Jacques Pépin
