Tag Archives: cole slaw

Fennel and Cabbage Slaw / Salad

This recipe is very easy (just 3 quick steps) and the refreshing fennel makes such a great partner to the cabbage.  A nice variation on the usual coleslaw.

Ingredients:

  • 1           Fennel bulb (medium, chopped or shredded with mandolin)
  • 1 C       Cabbage (chopped or shredded with mandolin)
  • 1/4 C  sweet Onion (chopped, soaked for 15 minutes in ice water)
  • 1/4 C   Black Olives (chopped, preferably high quality, not canned)
  • 1 tsp    Orange Zest (minced fine)
  • 1/4 C  Orange Juice (preferably fresh)
  • 1 TB     Lucini Gran Riserva Balsamic Vinegar
  • 2 TB     Lucini Garlic-Infused Extra Virgin Olive Oil

Preparation:

Soak the onion in ice water to mellow flavor.  Mix the zest, orange juice, vinegar and olive oil in a bowl in emulsified.  Combine all of the vegetables in a serving bowl and top with the emulsification.  Refrigerate for one hour.

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Cole Slaw

This is a great recipe for a sweet, vinegar based cole slaw.  I do like mayonnaise and buttermilk slaws as well, but this version brings back memories of summer evenings warm enough to eat outside and veggies freshly picked from the garden.  Cole slaw is a must for barbecues and picnics, fried chicken and hot dogs, friday night fish fries and pot lucks at the town park.   Sometimes referred to as “German” or “Carolina” cole slaw, I prefer the vinegar version with fresh cabbage from the garden or farmers market, as it balances well with the earthier flavor of non-mass farmed cabbages.

I always assumed that the name came from a person or place named “Cole”, but the name is actually an Anglicization of the Dutch term “koolsla”, itself from “koolsalade”, which means “cabbage salad” in Dutch.  “Kool” and “Cole” derive from the Latin, colis, meaning “cabbage”.  Kool.

Colorful cole slaw

Colorful cole slaw

Ingredients:

  • 4 C        Cabbage (Green and or Red)
  • 1            Onion (small, minced)
  • 1            Carrot  (peeled, coarsely grated)
  • 1            Bell Pepper (red or yellow for color, sliced fine)
  • 1⁄3 C     Lucini Pinot Grigio Italian Wine Vinegar
  • 1⁄2 tsp  Dry Mustard
  • 1⁄2 tsp  Celery Seed
  • 1⁄2 tsp  Salt
  • 1⁄4 tsp  Black Pepper (fresh, ground)
  • 1⁄4 C      Sugar
  • 1⁄4 C     Lucini Tuscan Basil Infused Extra Virgin Olive Oil

Preparation:
Toss shredded and minced vegetables together in a large bowl.  Combine sugar, salt, pepper celery seed, mustard seed, vinegar, and pepper; whisk together. Toss with vegetables; cover and refrigerate for several hours or overnight.  Taste for sweetness and spices – many people prefer more sugar.