SLOGGING THRU THE SLAW

With the advent (can we say that in a Jewish blog??) of June and BBQ and picnic season, easily portable, cold foods are back in fashion. Here are two slaw recipes from the famous Hickory House Restaurant in Oklahoma. Although the restaurant is not kosher, some of their recipes work well in a kosher kitchen. And, on top of that, they sure are good! These recipes appeared in Saveur magazine.

SOUR SLAW

1/4 cup vegetable oil
1/4 cup white vinegar
1 Tbspn dry kosher Sherry
2 small cloves of garlic, peeled and coarsely chopped
1 Tbspn sugar
Heaping teaspoon of salt
1/2 medium head of green cabbage, cored and very thinly sliced
1/4 chopped parsley leaves

Put oil, vinegar, sherry, 2 Tbspn water, garlic, sugar and salt into a blender and puree until smooth. Put cabbage into a large bowl and sprinkle parsley on top. Pour dressing over slaw and toss well. Cover bowl and put it in fridge for at least one hour before serving.

SWEET SLAW

1/2 medium head green cabbage cored and very thinly sliced
1 2oz bottle of pimentos (chopped) and drained
-OR-
1 small red bell pepper diced up
3 ribs of celery cut into 1/4inch piecs
3/4 cup mayonnaise
1 Tbspn sugar
salt to taste

Put cabbage, pimentos, celery, mayo, sugar and salt into a large bowl and toss well. Cover bowl and put in fridge for at least one hour prior to serving.

Both of these recipes work really well. Try them both!

(RJR)