Real German Coleslaw

Because of the oil and vinegar dressing, this salad lasts very well in the refrigerator (in a sealed container, please; it's odorous). It's best not to use olive oil in this recipe because its flavor is too strong.

• 1 small head cabbage (about 2 pounds)
• 1 tablespoon salt
• 4 medium shallots, finely chopped
• 3 tablespoons cider vinegar
• 1 teaspoon sugar
• 3 tablespoons safflower or peanut oil
• 1 tablespoon caraway seeds

METHOD

Cut the cabbage in half, wash it, trim away the exterior leaves, and cut out the solid white core from each half. Finely shred the remaining cabbage. Place the shredded cabbage in a mixing bowl, add the salt, and pound the cabbage with a potato masher (or a sturdy mug) until it becomes a little less stiff. Let it sit for about 15 minutes, pour off any accumulated juices, then add the shallots.

Mix together the vinegar and sugar, pour this over the cabbage mixture, and toss well. Let the cabbage sit for another 15 minutes, then add the oil and caraway seeds and toss again.

Serves: 6

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Reprinted with permission from The Itty Bitty Kitchen Handbook, © Justin Spring, published by Broadway Books

recipe from www.inmamaskitchen.com

 

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