I've now got 4 days of training in Pacific time, so I made brisket overnight in the crock pot (basically homemade bbq sauce and brisket simmered for 12 hours) and this slaw for some easy dinners. Both things I want to eat when it is hot.
This concoction was inspired by a fermentation book from the library that I photocopied some recipes from, but sadly did not write down the name of the book. (Sorry dear author who I am now not referencing. She also had recipes for fermented ketchup and dosa and all kinds of things that may show up in future posts.) I've made this slaw a couple of times now with what I have on hand, and have felt satisfied each time. I mean, sour + sweet = you can't go wrong (usually).
- 1/4 c raisins
- 1/2 small red or green cabbage, sliced thinly (red is prettiest!)
- 1 c kraut
- 2 carrots, julienned/grated/match-sticked
- 1 large apple (I like pink lady), chopped small
- 2 green onions (or equivalent red onions), finely chopped
- Fresh parsley if you have it (2 T)
- 1/3-1/2c mayo
- 1 T mustard
- 1 T apple cider vinegar
- 1 T honey
- salt to taste
- Combine the dressing ingredients (mayo, mustard, vinegar, and honey) in a small bowl, mix until homogenous. Add the raisins to it to get them extra juicy!
- Combine the veggies and fruit in a large bowl.
- Pour the dressing on top, add salt (or kraut juice) to taste. Serve! (This gets better if you let it sit a bit, so make early for extra deliciousness.)
This time I added a little kale with the green cabbage
