"Down South" Marinated Slaw

Down South Marinated Slaw {omitted}

(Most of us have a food processor, but I’d dare say most of us don’t use it to anywhere near its potential. This recipe’s preparation time is significantly shortened due to that appliance’s help, but is NOT a requirement).

Pre-Prep Note:
If your processor has a thin-slicing disk, use it to cut the cabbage. When you prep the cabbage for the processor, be sure to remove all of the core so that there are no tough or woody strands in the slaw. Finally, when arranging the columns of slaw in the processor feed tube, lay them flat so you’ll get uniformly thin slices.

As long as you’re going to make slaw, you might as well make a big batch, especially if it keeps as well as this one. It’s sweet-sour (native Southerners, believe it or not, would use twice the amount of sugar called for here) and it’s the traditional “side” for pork barbecue in North Carolina and elsewhere “down South”.

Serves 6 to 8

1 cup cider vinegar
2/3 cups vegetable oil
1/2 cup sugar
2 Tbsp spicy brown mustard
1 tsp salt
1 tsp celery seeds
1/2 tsp freshly ground black pepper -
Low Down: DEFINATELY use the Lite versions of both the vinegar and oil…along with a sugar substitute, such as SPLENDA (or your choice) here.

1 medium yellow onion, peeled and cut into slim wedges
1 large green bell pepper, cored, seeded, and cut into 1" pieces
1 large green cabbage (about 3 lbs.), trimmed of coarse outer leaves, quartered, cored, then cut in columns the width of the food processor tube

  1. For the dressing: Place all the ingredients in a food processor fitted with the metal chopping blade and blend by churning 3 to 5 seconds. Empty into a small non-reactive saucepan, set over low heat, and bring slowly to a boil, stirring occasionally.
  2. Meanwhile, begin the slaw: Add the onion and green pepper to the processor (NO NEED to wash the bowl or blade), and with 3 sec. churnings, chop very fine. Using a plastic spatula and minding the blasé, scrape the bowl and stir the mixture between churnings. Empty into a large non-reactive mixing bowl.
  3. Remove the chopping blade and insert the slicing disk. Lay a column of cabbage on its side in the feed tube, top with as many more as will fit, then exerting gentle pressure on the pusher, pulse through the slicing disk. Repeat until all the cabbage has been sliced. Add to the bowl with the onion and green pepper.
  4. As soon as the dressing boils, pour over the cabbage mixture and toss well. Cool to room temperature, toss well again, cover, and refrigerate for several hours.
  5. Toss the slaw well again just before serving, then dish up with tongs (the cabbage oozes considerable water as it marinates.

~Overall comment~
Just like Potato salad…there’s 'bout a zillion different Slaw recipes out there…just as there are a million different tastes…if yours happens to be toward the “spicey” end more so than you feel this recipe does justice to…then by all means…add to it !

Good Luck…and Happy Eating !!