Hmm… cabbage is ready to harvest. What to make? I know… coleslaw! I love North Carolina Coleslaw, preferring the tangy kind over the creamy kind. Inspired by a recent trip to the Carolinas, I looked up this recipe on www.bonappetit.com. Out to the garden I went, to gather the cabbage, along with some fresh carrots and red onion. I just love making recipes using everything fresh out of my garden.
3/4 cup coarsely grated onion (grated on large holes of box grater)
3/4 cup vegetable oil
1/4 cup ketchup
3 tablespoons apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons celery seeds
1 medium head of green cabbage, cored, thinly sliced (about 10 cups)
2 cups coarsely grated peeled carrots (about 3 large)
Whisk first 6 ingredients in large bowl. Add cabbage and carrots; toss. Season with salt and pepper. Cover and chill at least 2 hours.
I only made half this recipe, since I want the other half of my cabbage head for some soup. I’ve never been one to cook exactly according to recipe, so I used less oil, less ketchup, and more vinegar. The additional vinegar was of the rice wine variety, since I love the flavor of that stuff. Am I still in Carolina territory after this change? Not sure, but who cares!
Speaking of a lovely trip to South Carolina, check out my friend’s canteloupes! While my garden was in the loving care of a neighbor, and only suffered minor over-watering problems due to their extra diligence, I was having fun in my vacation garden!
Now, if only my dog would stop eating the leaves of my canteloupe plant, I might have some of my own someday!