Photo by T. Mike Fletcher
This is a great salad when time is limited. It must be made a couple of days ahead of time for it to properly marinate. When first dressed, it will appear that there is not enough dressing, but as the coleslaw marinates, the vegetables will decrease in size and remain very crunchy. I like to put the slaw into a container with a leak-proof lid and turn it over several times a day. Otherwise, stir a couple of times a day.
This coleslaw goes with everything from hamburgers to barbecue to fish and chicken.
COLESLAW
- 3 cups thinly sliced cabbage or 1/2 pound of prepared coleslaw in a bag from the grocery
- 1 large red pepper
- 1 medium zucchini
Thinly julienne the red pepper lengthwise, then cross cut into thirds. Slice the zucchini into rounds about 1/4-inch thick. Stack about six high and cut into 1/4-inch strips. Combine all in a large bowl.
DRESSING
- 1/2 cup sugar
- 1/2 cup cider vinegar
- 1/2 cup water
- 1 teaspoon salt
- 1/2 teaspoon celery seed
- 1/2 teaspoon mustard seed
- 1/2 teaspoon dried basil
- 1/2 teaspoon pepper
- 1 clove garlic, finely minced
Combine all in a saucepan and bring to a boil. Boil for 5 minutes. Pour over the coleslaw and marinate up to 4 days. Drain the marinade to serve.
Yields: 4 to 5 servings
Helen Fletcher has more than 25 years of experience owning and operating a wholesale specialty bakery that services hotels, restaurants, and caterers. She is the pastry chef at Tony's and runs the blog Pastries Like a Pro.
