I make different slaws at different times of the year. This is one of my Winter Slaws. It is a combination of Savoy cabbage, carrots, peas, dried cranberries, scallions and cilantro. I prefer to julienne the cabbage, rather than grate it. I find it holds up better and doesn’t wilt quite as much. To julienne anything you need a sharp knife and a bit of know-how. Note how my right hand grips the knife, giving me better control and the fingers of my left hand are turned under, with my knuckles resting against the blade of the knife; they act as a guide for the knife without getting the the way and sliced up along with the cabbage (fingers a bit too chewy for this salad!). The Latin Lover bought this knife for me a few years ago and I love it. It’s a Forschner and it is truly a fantastic knife. It’s a bit heavier, the handle is full tang and the knife keeps a wicked, sharp edge. Those are the things you look for in a good knife; it needs to feel good in your hand and this one does.
Once everything is chopped up,
toss it in the bowl, dress the slaw, toss again, let stand for at least 30 minutes. Just before serving, add the peanuts (or chow mein noodles) and toss.
- 1/2 head Savoy cabbage, cut into fine julienne (about 4-5 cups)
- 2 carrots, finely shredded
- 3 scallions, thinly sliced on the diagonal
- 1 cup frozen peas, thawed (run cold water over them; drain well)
- 1/2 cup dried cranberries, diced dates, raisins or currants
- 1 tablespoon finely minced fresh cilantro or 2 teaspoons minced fresh mint
- Fresh pomegranate seeds (optional)
- Toasted, chopped nuts or chow mein noodles (optional)
- Latin Lover Vinaigrette, to taste (I used about 1/2 cup)
Combine all the vegetables in a bowl; toss until combined. Drizzle with the vinaigrette and toss again. Set aside, for at least 30 minutes to allow the flavors to meld. If leaving longer, cover, place in the fridge, but let stand on the counter for at least 15 minutes before serving. Add chopped nuts of your choice or chow mein noodles, if desired.
Winter Slaw Recipe©Marcia Lahens 2014. All rights reserved.
Ingredients for winter salads might include Clementine sections, pomegranate seeds, dried fruits and toasted nuts, Brussels sprouts cut into julienne, chopped broccoli and cauliflower, shaved fennel bulb, apples and pears. You can make a slaw with whatever ingredients you have on hand and/or to pair the fixings with your main course. This pairs very well with pork or steaks. Although a bit wilted, it was very tasty the next day. This is a great salad to have on your holiday table. Have a terrific day….