By Greg Lawson -
ParkStRanger@aol.com
1 medium head of cabbage
1 large carrot
1 small red bell pepper
1 20 oz can crushed pineapple
1/2 cup apple cider vinegar
turbinado sugar, about an eighth to a fourth a cup
a cup vegenaise (vegan mayo)
sea salt
ground pepper
Good coleslaw isn't easy. This recipe is based on the
way my mother and her mother used to make it, my only changes being the
substitution of vegan Mayonnaise and the use of a food processor (from
my grandmother's way of doing it, they had food processors in the time
of my mother's slaw believe it or not).
Using the slicing blade of a food processor, reduce a
small head of cabbage into small shreds. Using the grating side of the
blade, grate one large carrot. Chop one small red bell pepper into tiny
bits. Place all this into a large bowl and add 1/2 cup apple cider
vinegar, one eighth cup sugar, two tablespoons salt and the liquid from
one 20 ounce can crushed pineapple. Use a sieve and press the pineapple
with a spoon to collect all the juices. Store the crushed pineapple in a
Tupperware until the next day. Okay, now I can tell I am losing you, but
I assure you, slow food beats fast food any day.
Every couple of hours, stir the cabbage to let the juice
marinate the cabbage. You don't have to wake up in the middle of the
night to do this, a few stirs when you have the time is sufficient The
next day, drain off the liquid using a sieve and press between paper
towels to remove as much liquid as you can. We don't want our slaw to be
watery and run juices into our pork-like-substitute and beans on the
other side of the plate.
After cabbage is drained, add the crushed pineapple,
vegenaise, salt, pepper and sugar to taste. Chill for a few more hours.
Tastes best on the third day.
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