Guest Author - Vannie Ryanes
I first saw this recipe for spicy golden slaw on the American Institute for Cancer Research page while searching a vegetable recipe that my ill friend would eat and enjoy.
I tried the recipe but knew that my girl friend liked sweets, so I made a few changes including adding raisins to the slaw because she needed the 'sweet' incentive to eat her meals. Along with the honey, raisins added just the right natural sweetness to the slaw. Turmeric gives the cole slaw a warm golden color and adds additional flavor.
8 cups shredded green cabbage (1 small head)
1 large green bell pepper, seeded and cut into strips
1 medium carrot, roughly shredded
3/4 cup golden raisins, softened in hot water
1 stalk celery, finely chopped
2 medium-sized radishes, red skin scrapped off and finely chopped
1/2 medium Valdalia onion, or any other sweet onion, thinly sliced
1/4 cup white vinegar
3 tablespoon honey
1/2 teaspoon ground ginger, or to taste
1/4 teaspoon ground turmeric
1 tablespoon canola or grapeseed oil
hot pepper flakes to taste
salt to taste
Combine the vinegar, honey, ginger and turmeric in a saucepan and bring mixture to a simmer over low heat. Stir to thoroughly mix. Remove the saucepan from heat and add oil to this mix. This is your cole slaw dressing.
Place your cabbage, pepper, carrot, radish, onion, celery and plumped drained raisins in a serving large bowl and toss vegetables until they are evenly and well combined. Taste cole slaw and add hot pepper flakes to taste, salt if necessary. Stir before serving.
Serve as a side dish or top a cheese sandwich with this cole slaw. Good with baked chicken or baked fish.
Makes about 8 servings.
I share a wonderful old cookbook with you, mine was published in 1986. Amazon has an updated copy of this cookbook with fresh new cover. Please note the kale and collard recipes you find are not newly added, southerner's were cooking and eating these greens long before they were buzz words. The Heritage of Southern Cooking