Pennsylvania Dutch Coleslaw

[b-man]

Pennsylvania Dutch Coleslaw

I've never been a fan of the over-mayonnaised slaw you buy pre-made at grocery stores. Maybe that's because my mom's Pennsylvania Dutch-inspired coleslaw recipe with sweet and sour vinegar dressing and crunchy celery seeds had such an impact on me. If coleslaw isn't coleslaw for you without mayonnaise (or eggless soy mayonnaise for vegans), add just enough to barely coat the thinly sliced strands of cabbage.

INGREDIENTS:

1 medium head white cabbage, cored and thinly sliced
1/4 cup (60 ml) sugar or evaporated cane juice, plus extra to taste
1 tablespoon cider vinegar, plus extra to taste
Salt and pepper to taste
1/2 teaspoon celery seed
mayonnaise to taste (optional)
1 carrot peeled and grated (optional)
paprika for dusting


Combine the shredded cabbage with the sugar and the vinegar in a large bowl. Mix well and then squeeze the cabbage between your hands to "bruise" it. Season with salt and pepper and taste to check the sweet-sour balance.

Adjust the flavor by adding more sugar or vinegar to taste.

Cover and let chill in the refrigerator for at least an hour.

Drain of any liquid that's accumulated in the bowl. Mix in celery seeds and mayonnaise (not too much) if desired.

If you want more colorful coleslaw, you can also mix in grated carrot.

Dust the top of the coleslaw with paprika and serve.

Serves: 6 to 8

B-man