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A rich winter coleslaw. January 9, 2013

Posted by ourfriendben in recipes.
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Silence Dogood here. Many people think of coleslaw as a summer picnic dish, an accompaniment to fried chicken. But I love serving coleslaw in winter, when its hearty components hold up well to rich winter fare like thick soups, stews, creamy pastas, and potato dishes. It seems to me like the perfect winter salad, and takes advantage of a winter storage vegetable, the venerable cabbage.

Over the years, I’ve devloped many coleslaw recipes, and plan to share them with you this month. But for now, let’s start with a beautiful, flavorful slaw that I’ll bet you’ll have never tried and will love. (No worries, red cabbage lovers, a slaw just for you is coming up!) Incidentally, the “cole” in coleslaw refers to cole crops, which include cabbage, kale, broccoli, cauliflower and Brussels sprouts. I have no idea where “slaw” comes from. Any ideas?

Silence’s Green and Gold Coleslaw

1/2 large head green cabbage, shredded (you can substitute a package of prepared colseslaw greens if you’d prefer)
1/2 large sweet onion, diced
1 yellow bell pepper, diced
2 generous handfuls of yellow wax beans, ends removed and cut in thirds
1/2 fennel bulb, chopped
3 radishes, minced
1-2 tablespoons whole caraway seeds, to taste
1-2 tablespoons whole fennel seeds, to taste
fresh-ground black pepper, to taste
salt to taste (we like RealSalt)
1/2 bottle pepper ranch dressing
3 tablespoons lemon juice

Put shredded cabbage, radishes, yellow bell pepper, yellow wax beans, fennel, and onion in a large bowl; stir with a wooden or bamboo spoon to mix thoroughly. Add caraway and fennel seeds, salt and pepper, and lemon juice; mix well. Finally, add pepper ranch dressing and mix until all ingredients are thoroughly coated. Refrigerate overnight, or at least several hours, and stir again to mix before serving.

I hope you enjoy this coleslaw as much as our friend Ben and I do!

‘Til next time,

Silence

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