Coleslaw is one of those salads that you can make with practically whatever you have on hand, as long you have the main ingredient, green cabbage.
For this version, I used a zucchini and a pickling cucumber, both of which I had picked up at the farmers market this past week. Carrot, of course, is always welcome. Radishes work well, too, offering both a touch of red and a nice bite. Cold, boiled shrimp are also good.
What I don’t use is sugar or any other sweetener. I know this is sacrilege in the Deep South, where recipes often call for up to 1 cup sugar. I find it gets in the way; if you like it sweet, though, start with 1 tablespoon and then add more until you get the level to your taste.
The secret is to make this dish ahead of time and let the dressing blend with the rest of the ingredients.
Coleslaw with Zucchini
1/2 small head green cabbage, finely chopped (see note)
1 zucchini, finely chopped
1 pickling cucumber, finely chopped
1/2 small onion, finely chopped (see note)
Celery seed, to taste
Dill weed, to taste
Black pepper, to taste
Salt, to taste
1/4 cup mayonnaise
1/8 cup milk
2 tablespoons distilled white vinegar
Note: Chop vegetables by hand, using a mezzaluna or curved blade to get it as fine as possible. Or use a food processor only on pulse. This will keep the vegetables from getting soggy.
Mix the vegetables, starting with half of the chopped onion. Taste and add until you get the right amount to your taste. Add celery see, dill weed, pepper and salt.
Top with mayonnaise, milk and vinegar. Stir until well combined.
Cover and refrigerate for at least 30 minutes before serving. Taste and adjust seasoning, as needed.
Makes 4-6 servings.
From John Griffin