Have you ever stopped to contemplate slaw? Slaw is kind of weird. I mean, no one ever goes around saying, “Boy, I wish I had some slaw today.” Yet, it’s always there, just kind of plugging along. For me, it’s usually an afterthought, that little Styrofoam container tossed in at the last minute in the Kentucky Fried Chicken bag.
And since you are stopping to contemplate slaw, think about all the slaw ramifications. Do you like yours creamy or vinegary? Sweet or sour? With or without onions? Purely cabbage, or some carrots, what about broccoli? See. Slaw is a complex thing. A wonder. (You’re looking at it in a whole new light, now aren’t you?)
My whole slaw contemplation came about because my CSA gave me 5 heads of cabbage. So, I’ve been eating lots of slaw lately, you might even say I’ve become a slaw connoisseur. I’ve learned a few things: One – I prefer a vinegar based slaw, two – I like mine sweetish, and three – lovage is amazing in slaw, it gives it a huge flavor boost. Seriously, if you can find some lovage (what, you aren’t growing it in your herb bed?!), chop up a little in your slaw. It’s really strong, so go easy until you know you like it. And last, but not least, my new favorite slaw dressing from Sara Fosters: Fresh Every Day: More Great Recipes from Foster's Market. Equal parts vinegar and sugar, that is the magic formula! She has this to go on a zucchini slaw, which I will try later when my CSA gives me 324 zucchinis.
Sweet and Tart Slaw Dressing
- 1/2 cup white vinegar
- 1/2 cup sugar
- 2 teaspoons kosher or sea salt
- 1 teaspoon fresh ground black pepper
Combine all the ingredients in a jar, and shake until the sugar dissolves. Use immediately or refrigerate for up to a week.