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Montreal Slaw

1 large green cabbage, quartered and cored

3 TBS coarse salt

4 carrots, grated

1 bell pepper, cored, seeded, and cut into 2-inch strips

1 bunch scallions, thinly sliced

3-6 TBS sugar

½ cup distilled white vinegar

3 TBS canola oil

Shred cabbage and transfer it to a large colander, sprinkling the layers with salt.  Set the colander in a large bowl, cover loosely with plastic wrap, and set aside for 30 min.

With your hands press the cabbage to remove the excess moisture and transfer to a large bowl.  Add the carrots, green pepper, and scallions, and toss thoroughly.

Sprinkle the vegetables with 3 TBS of the sugar, the vinegar, and the oil.  Toss again.  Taste for seasoning and add more salt, sugar, or vinegar, if you like.  Cover the bowl with plastic wrap and refrigerate the slaw for at least 2 hours or for as long as overnight.  Toss again just before serving.

Note from member, Chris:  I don’t find it’s necessary to add the salt to our fresh cabbage.  I use the smaller amount of sugar.

From The Way We Cook 

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