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Isn’t true that most of us sometimes don’t really have an appreciation for something or someone unless we learn more about them? Well, that’s how it’s been for me in the case of Cole slaw. It’s never been one of those accompaniments that I ever longed to eat, or cared for. The only times that I think of making it is when I need a bed of something colorful to lay shrimp on for presentation, or to add crunch to a sandwich. It’s not until recently upon learning about the history of the oh-so-humble “side dish” – Cole slaw that I now look at this visually pleasing and so good for you dish with a much renewed appreciation. Here’s one version that I made this week as a side to my weekly dinner at home for the hubby and I.
Ingredients
1 1/2 cups very thinly sliced green cabbage (about 1/4 cabbage)
1 1/2 cups very thinly sliced red cabbage (about 1/4 cabbage)
2 tablespoons seasoned rice vinegar
1 teaspoon sesame oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 thinly sliced green onions (about 1/2 cup)
Directions
Toss the green cabbage, red cabbage, vinegar, oil, salt pepper and green onions in a bowl to blend. Place in serving dish or cover and refrigerate until ready to serve.
