Tangy Cole Slaw
This Tangy Cole Slaw was the absolute first thing gone on Jerk Chicken night, and my daughter went for thirds, which is surprising considering it’s cabbage with arugula in it. I know it’s got mayonnaise, but still, it’s really, surprisingly good.
(Jump to the recipe file here.)
I got this recipe straight from the Joy of Cooking.
Spinach is my breakfast vegetable; anytime I make breakfast for dinner, spinach is always the veggie, and along those same lines, I like to serve cabbage with southwestern or Mexican cuisine and sometimes with Caribbean dishes. And when making Jerk Chicken this past week, I wanted something along that cabbage line to serve as the vegetable. In the index of the Joy of Cooking there was an entry for Cole Slaw, Tangy. Flipping to the page, arugula is one of the ingredients, so, done deal.
Tangy Cole Slaw
You’ll Need:
- ¾ cup mayonnaise
- 2 tsp apple cider vinegar
- 1/8 tsp Worcestershire sauce
- ¼ tsp salt
- 1/8 tsp black pepper
- ¼ tsp sugar
- 4 scallions (or chives), minced
- 3 cups arugula, chopped
- 1 carrot (or about 5 baby carrots) shredded
- 3 cups red cabbage (from about ½ a head), shredded and chopped
In a large bowl, whisk together the ¾ cup mayonnaise, 2 tsp apple cider vinegar, 1/8 tsp Worcestershire sauce, ¼ tsp salt, 1/8 tsp black pepper, and ¼ tsp sugar.
Mince your scallions (or chives) and whisk them in as well.
Chop your 3 cups of arugula very fine and add to the bowl. Shred your carrots and add those too.
The Joy of Cooking calls for chopping the cabbage in a food processor, which will make this step super quick and easy… you will however, need to wash a food processor, so I opted to just chop-chop-chop with a really big cutting board and sharp chef’s knife. A food processor would have been really quick though, but I wouldn’t have gotten a picture quite like this:
Add the cabbage them mix everything together with a large spatula.
Refrigerate until ready to serve.
(I don’t know how long this lasts, because we ate most of it with dinner and then my husband and I polished it off with lunch the next day, so in my house it lasts one and a half days.)
In all seriousness, it should last refrigerated for up to 4 days.
Enjoy!
—Becky
(Download the recipe file here.)
