Top | Vegetables
(recipe, Amy Halloran)
This is from Bert Greene's great Greene on Greens (Workman, 1984). I love this cookbook, and also, Greene on Grains. I made this coleslaw a couple of weeks ago to bring to my cousin's, and nearly lost a fingertip in the process; I forgot to bring the slaw with me but this new to me slaw is memorable not just because of the wound but because of the great, great taste. I've modified the timing listed in the book, adjusting to the limits that I had, and that seemed to work.
- 1½ lb. cabbage, shredded
- 3 TBSP sea salt
- 4 medium red onions, thinly sliced
- 2 -inch piece of ginger, peeled and minced
- ¾ cup lemon juice
- ⅓ cup olive oil
- 1 TBSP fennel seeds, crushed
- ¼ tsp. black pepper
- 1½ cups chopped fresh dill
- 1. Toss cabbage with 2 TBSP salt in a large bowl. Let stand 1-4 hours. Cover with cold water and let stand 1 hour.
- 2. Combine onions with 1 TBSP salt in medium bowl. Let stand 1 hour. Cover with cold water and let stand 1 hour.
- 3. Rinse cabbage and onions with cold water. Drain and squeeze dry. Combine in a large bowl with the rest of the ingredients. Serve chilled.