I’m continuing with my Maple Month theme by popping some syrup into a basic coleslaw. It only gives a TINY hint of sweet, I promise. In fact, when I served this as part of my (almost) all-maple meal, my guests pronounced it their favorite part of the meal.
And OF COURSE it’s green (pale green, but green is green begorra!) for Saint Patrick’s Day.
If you’re looking for something else for Saint Patrick’s Day, I heartily recommend my Irish beef stew, Irish cheese fondue, or Irish soda bread. Don’t forget to wear green while you cook.
And please visit my new blog What’s a Girl to Do? to read a brief essay that talks about the name of THIS blog! Happy Saint Patrick’s Day to all……
Truffle may not cook, but she DOES wear green at this time of year.
Ingredients:
1 medium head cabbage, shredded
2 carrots, shredded
1 cup mayonnaise
3 to 4 tablespoons cider vinegar
1/4 cup maple syrup
kosher salt to taste (I used about 3/4 teaspoon)
lots of freshly ground pepper
1/2 teaspoon celery seed
Instructions:
If your cabbage and carrots are a little elderly (as cabbages and carrots tend to be at this time of year), soak them in cold water for an hour. Drain the vegetables thoroughly before you continue with the recipe. The syrup makes this slaw a little wet to start with so you don’t want to compound the wetness!
In a bowl combine the mayonnaise, vinegar, syrup, salt, pepper, and celery seed. Taste this dressing to see whether you need more salt, vinegar, mayo, or syrup. (It may need adjusting depending on the strength of your vinegar and maple syrup.)
Pour the dressing over the drained cabbage, and let it marinate in the refrigerator for at least 1 hour before serving. Stir and taste before serving, adjusting the flavors if necessary.
Serves 6 to 8.
