Friday, December 17, 2010

Friday Foto: Vinegar Slaw

This past Sunday, we celebrated Marin's 2nd birthday. With around 15 people in attendance, we wanted to serve something that worked well for a larger group. We opted to go with pulled pork, served with a side of vinegar slaw. It has bright, clean flavors - the red pepper adds a great pop of color, and the addition of golden raisins adds some unexpected subtle sweetness.

Ingredients
1 head green cabbage, sliced very thin
1 red pepper, sliced very thin
4 scallions
1 carrot, shredded
1/2 cup golden raisins
3/4 cup sugar
1 tsp salt
2/3 cup olive oil
1 tsp dry mustard
1 cup apple cider vinegar

Steps
1. Combine the first five ingredients (through and including the raisins) in a bowl.
2. In a small saucepan, mix the other ingredients and bring to a boil. Reduce to a simmer and stir until all the sugar dissolves.
3. Pour the vinaigrette over the slaw and toss.

Note: While not strictly necessary, we recommend refrigerating the slaw and serving it cold.

Enjoy!

- Pete

3 comments:

Penny said...

I make something similar - you might use dried cranberries at Thanksgiving and CHRISTmastime instead of the raisins.

peterbronski said...

Great suggestion, Penny! We were working with what we already had in the house, but will definitely try that tweak in the future!

Cheers, Pete

glutenfreeforgood said...

Hey PETE!

So nice to hear you're doing well. I keep thinking I'll run into you on Facebook, but I also suspected that you've been over-the-top busy. I'm sure hanging out on Facebook is at the bottom of your priority list right now. =) I can't imagine all you and Kelli have been through during the past few months (not to mention having a 2 year old and a baby). Wow, very impressive that you've been blogging at all, let alone such good posts.

This slaw of yours looks wonderful and I'm sure it would make a nice "side" to most any meal. Oddly enough, I have the "can't deal with some nightshades" gene and red, green and yellow bell peppers are off my list. I might have to sub another "pop" of color for the red pepper. Beets, maybe? Radicchio? That's the great thing about salads like this -- there are so many options. Love the idea of adding raisins and your dressing sounds awesome.

Well, we do miss you around here! And Pete, the skiing is unreal. We've already been up several times. Mary Jane is getting hammered and the snow is soft, light and wonderful. (I'm sorry to tell you that, but you need to come back and visit soon.)

Take care and wishing you and your 3 lovely girls a warm and wonderful Christmas!
Melissa