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***Slaw Special***

Cole Slaw

1 medium-sized head green cabbage
2 carrots, thinly shredded
1 onion
1 green pepper
1 c. sugar
1 c. vinegar
1 tsp. salt
1 tablespoon grated horseradish
1 tsp. mustard seed
1 tsp. celery seed
1 tsp. turmeric

Shred the cabbage and carrots, then chop them up a bit. Chop the green pepper and onion and combine it with the cabbage. Boil together the vinegar, sugar, salt, and spices, only until they are well blended. Pour over the slaw and allow it to set for several hours before serving. Store in refrigerator. This is good served with baked beans or as a hot dog relish.

Fennel Slaw

Makes 4 Servings

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons fresh dill, chopped
2 teaspoons sugar
1 teaspoon lemon zest, grated
1 1/2 pounds fresh fennel bulbs, trimmed, thinly sliced
Coarse salt and freshly ground black pepper
1. Using a large bowl whisk together mayonnaise, vinegar, lemon juice, dill, sugar and lemon peel, season with salt and pepper
2. Add fennel and toss to coat
3. Season with salt and pepper tsp apple-cider vinegar
4. Cover and chill, toss again before serving

Warm Cabbage Slaw with Country Ham

1 tbs olive oil
4 tsp apple-cider vinegar
1 tsp prepared whole-grain mustard
1 tsp sugar
tsp. ground mustard seed
small yellow onion, thinly sliced
head Savoy cabbage, shredded (about 4 cups)
1 oz Smithfield ham or prosciutto, julienned
1 tsp chopped fresh mint
Salt and freshly ground pepper to taste

In a large skillet, heat the oil, vinegar, whole-grain mustard, sugar and ground mustard, stirring to mix. Add the onion and cabbage and cook, tossing to mix, until warmed through, 3 to 5 min. Toss in the ham and mint. Season with salt and pepper and serve warm. Makes 4 cups.

Improvise a slew of slaws

We're always making up different slaw combinations - fennel and tangerines one season, artichijes and turnips another. We even feature slaw-like appetizer made with shredded apples and jicama, tossed in a tangy buttermilk dressing, and finished with smoked trout. What does this mean to you? It means you should have fun and experiment with slaw using your own favorite flavors. Here's how:

1. Choose your vegetables. While there are countless recipes for cole slaws featuring cabbage, there are also infinate ways to make slaw without it, We often use chrisp, tart apples in slaws, they're great with cabbage, as well as jicama, carrots and fennel. Other good slaw candidates including onions, peppers, pears, celery, radishes, string beans, snap peas, and very thinly sliced root vegetables

2.Consider other flavorful additions. Cured or smoked meat or fish, sections of citrus ot pineapple, nuts, raisins, and other dried fruit can add flavor and texture to your slaw.

3. Toss in a dressing. The dressing can be as simple as lemon juice and olive oil vinaigrette or a more incolved buttermilk or mayonnaise-style dressing. Try some of your favorite salad dressings.

4. Season with herbs and spices. Spices, such as caraway seed, celery seed, mustard seed, and fresh herbs, such as parsleym chives, mint, dill, and tarragon, can all add pizzazz to a slaw. And don't forget ample salt and freshly ground pepper.