Ingredients
1 head cabbage
1 salt
SUGGESTIONS TO ADD VARIETY
1 thinly sliced red or yellow or gree, n onions
1 red cabbage
1 grated carrots
1 bean sprouts
Directions
What makes coleslaw really good is the "pickling" of the cabbage.
First you slice the cabbage real thin layering it in a bowl with a
generous amount of salt (you will eventually wash all this salt
away), then you place the cabbage/salt mixture in a warm place for a
few hours until the cabbage is wilted and well...pickled. My father
used to place the cabbage directly on top of one of the big
refrigerator compressors in the back room. Once "pickled" thoroughly
wash to remove as much salt as possible.
Add optional ingredients as desired.
Now for the dressings. Mayo is out but there are lots of
alternatives. Balsamic or rice vinegar to taste (if you pickle the
cabbage first you'll need less vinegar). Or, vinegar, ginger and
sugar and roasted mustard seed (add a nice look and crunch, to roast
the mustard seed, heat a heavy saute pan and add the seed to the hot
dry pan for about 30 seconds to a minute). Or, vinegar, and a good
dijon mustard.
Remember to let the slaw sit in its dressing for a while before
serving. Recipe from Veggie Life recipe archives Submitted by Nancy
Lehrer (nlehrer@isx.com) Posted by Lisa Greenwood
Servings: 1 servings
Coleslaw (Vegan) Recipe brought to you by Recipe Ideas
Categories: Salad; Vegetable
The History of Recipes
It is possible to follow the history of `recipes` back into the distant past, certainly as far back into history as early Egypt, and possibly even further. However, in the main part, these early recipes were just simple pictorial instructions for preparing meals.
Later on, in The time of the romans around 25BC a man called Apicius assembled a number of scripts detailing recipes enjoyed by the Romans. He describes how the meals of wealthy Romans were separated into appetizers, main meal and afters, a style of dining still practiced today. He also recounts how the ancient Romans used a wide range of spices, including some that we all recognise such as bay, rue and asafoetida. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices created an explosion in manuscripts on cooking, many of which are kept safe in academic collections. The arrival of television brought us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on this web site. |
We hope you enjoy this Coleslaw (Vegan) recipe.
