Slaw in Order

Cabbage is the common denominator in all coleslaw recipes, but deciding whether it’s green, red or a mixture is the cook’s prerogative. The same is true for the type of dressing used--creamy or vinaigrette--and any other ingredients that are added.

These variables produce many different types of slaw. Even the way the cabbage is cut makes a subtle difference in the taste and texture of this salad.

Before slicing or shredding the cabbage, remove any wilted outer leaves, then rinse the head with cold water. Use a chef’s knife to cut the cabbage in half and remove the stem and core from each piece.

The chef’s knife may also be used to slice the cabbage into strands. Place each half, cut side down, on a work surface. Slice downward, at a slight angle, into the desired thickness.

Another way to cut cabbage for coleslaw is with a hand grater-shredder. Quarter the head and, holding the shredding surface at an angle, press each piece downward against the holes.

These same techniques can be used with a food processor, using either the slicing or shredding blade. Cut the cabbage into pieces that fit the food chute, then process with the motor running.

A blender may also be used to chop the cabbage. Cut it into chunks, place in the container to the halfway mark, then fill with water. Using the chopping speed, blend two to three seconds. Pour the chopped cabbage into a strainer and drain well before adding the dressing.

Other ingredients for the coleslaw may be prepared by similar methods:

Shredded carrots

Chopped apple

Chopped or crushed pineapple

Minced celery

Finely chopped green pepper

Thinly sliced white or green onions

Whole or chopped nuts

Combine your choices with the cabbage, then add the desired dressing and toss lightly.

Creamy dressing should be combined with the ingredients at least two hours ahead of serving to blend the flavors, but no longer than eight hours. Slaw with this type of dressing is best served the same day it’s prepared.

Viniagrette-style dressing needs to be added 24 hours in advance and produces a slaw that holds well in the refrigerator up to three days.

CREAMY COLESLAW

3/4 cup mayonnaise

3 tablespoons sugar

1 1/2 tablespoons white wine vinegar

1/3 cup oil

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon dry mustard

1/8 teaspoon celery salt

Dash black pepper

1 tablespoon lemon juice

1/2 cup half and half

1/4 teaspoon salt

1 large head cabbage, very finely shredded

Combine mayonnaise, sugar, vinegar and oil. Add garlic and onion powders, mustard, celery salt, pepper, lemon juice, half and half and salt. Stir until smooth.

Pour dressing over cabbage in large bowl and toss until cabbage is well coated. Refrigerate at least 2 hours. Makes 8 to 10 servings.

Each serving contains about:

241 calories; 128 mg sodium; 17 mg cholesterol; 20 grams fat; 15 grams carbohydrates; 2 grams protein; 0.92 gram fiber.

DODIE’S REFRIGERATOR SLAW

1 cup vinegar

1 cup sugar

3/4 cup oil

1 teaspoon celery seeds

1 teaspoon dry mustard

1 1/2 teaspoons salt

1 large head cabbage, shredded

2 medium onions, very thinly sliced

Combine vinegar, sugar, oil, celery seeds, mustard and salt in medium saucepan. Bring to boil.

Alternate layers of cabbage and onions in container with tight-fitting lid. Pour hot dressing over vegetables, cover and refrigerate at least 24 hours before serving, stirring occasionally. Makes 8 to 10 servings.

Each serving contains about:

321 calories; 464 mg sodium; 0 cholesterol; 21 grams fat; 35 grams carbohydrates; 2 grams protein; 1.14 grams fiber.