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
Historians have traced the existance of recipes far back into ancient history, certainly as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, these, early records were just very basic hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to academics is a series of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. As our culinary historical trip moves on a few more years there were two recipe books published in the 1300s : a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian curry that is familiar to us all today, but rather recipes for the types of meals enjoyed by the rich and powerful of those days. Over the following few hundred years, the rich and powerful families of the West competed to serve up the most extravagent banquests, and because of this chefs and their collection of recipes were much in demand. However, it was during the 1800s that fine cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, trying out, and writing down recipes to help cooks of their time. By the arrival of the 20th century, cookery books are highly popular as a result of higher levels of literacy, increased leisure time and having more disposable income. Like it or not, the introduction of television gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Coleslaw (Vegan) recipe.
