Monday, December 20, 2010

SF Slaw Showdown

I've recently become enamored with various slaws unlike the traditional version I grew up, which was dressed with mayonnaise or some other creamy sauce. I much prefer these modern versions with vinegar dressing. My favorite is the L'acajou slaw made with red onion & jalapenos marinated in apple cider vinegar. Other notable slaws in the area include Bakesale Betty's and Pal's Takeaway. Please let me know if you have any awesome slaw recipes or tips.

1 comment:

  1. P.S. I tried to reproduce my favorite L'acajou slaw. Guests ate it up and even the critical hubby enjoyed it.

    I marinated a whole red onion and 1.5 jalapenos in apple cider vinegar for 15-20 min, then poured off the vinegar. I shredded cabbage with the kitchenaid stand mixer attachment.

    I then shook together 1 cup of olive oil, 1/2 cup of canola oil, salt, pepper, and agave nectar to taste with 1/8th cup apple cider vinegar. (Next time, I may not add the vinegar into the dressing because my olive oil has a slightly green/bitter bite and because the onion retains cider.)

    Toss the cabbage with the dressing about an hour before serving so the cabbage retains its crispiness. If you shred your cabbage on the coarser end of the spectrum, you may be able to mix it several hours ahead of serving.



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