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Wine Slaw

Berkshire Kitchen

Wine Slaw

by Jane Worthington-Roth

Now that the weather has cooled down and meals are getting heartier, it's time to trade in the traditional mayonnaise-based coleslaw for one that pairs perfectly with cooler weather meals such as pork chops or fish. The recipe works best using a delicate champagne vinegar, but you can certainly substitute white wine vinegar instead.

Wine Slaw

One medium green cabbage
Vegetable oil (or another neutral oil) for sautéing
1/4 cup champagne vinegar (or white wine vinegar)
2 tablespoons extra virgin olive oil
2 tablespoons whole grain mustard
1 teaspoon celery seeds

Slice a medium cabbage in half - save one half for another use. Remove the tough outer leaves, cut out the core and discard.

Shred the cabbage into wide (half inch) slices. In a medium pan, sauté the cabbage in a little vegetable oil until soft, but not browned.

Put the cabbage into a large bowl and toss with the champagne vinegar, olive oil, mustard and celery seeds. You can adjust the amounts depending on the size of your cabbage.

Chill the slaw in the refrigerator for at least half-an-hour to let the flavors develop.



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