Shut up… it’s funny….
Cold – Cole – Koolsla… it’s all slaw to me.
Jane and I do a lot of day trips. It gets us out of the house, and lets Jane look at something other than my mug 24/7. One of our drives is 1.5 hours away…. for lunch. We go to Dillard, Georgia – look at the metal lawn ornaments at Cindy’s Dragonfly, and have lunch at Cupboard Cafe.
The Cupboard is a typical ‘Meat & Two’ kind of place. It isn’t fancy, it isn’t glamorous. It’s Southern cooking with daily specials and Banana Pudding. Jane likes their marinated cabbage salad, as in REALLY likes it. Since it’s not exactly in the neighborhood, we cannot up and go at the drop of a hat.. That being the case, I decided to try and come up with the recipe for their famous salad….
….I worked for weeks on it – and finally got the nod from Jane that I had cracked the code.
…. I never realised it was a “thing.”…. and that there are a kajillion recipes for it on the web-o-verse. It never occured to me to even look. I came across it doing some research. Since it is a sweet and sour marinade, I figured it had to be Dutch in origin. So I queried Dutch…and the South…. and Huh!. the Dutch immigrated to Carolina in the late 1600’s through the 1700’s. That explained the influence.
Then, at the bottom of the search, were the words South Carolina Slaw – so I clicked it.
And it was the same recipe I had labored weeks on…. down to the 1/2 teaspoon. Needless to say… I was gutted.
But, since I’d done all the work – I’m sharing it with you anyway….
if you’d like more information on the history and transformation of slaw, check out Culinary Lore. He has done a thorough dive. You can read all about it -> Here
Foddr Marinated Cabbage Salad
Actually, it’s a slaw
- 2 Cups Cabbage (Thinly Shredded)
- 1/4 Cup Green Pepper (Thinly Sliced)
- 1/2 Cup Yellow (Sweet) Onion (Thinly Sliced)
- 1/2 Cup Radish (Thinly Sliced & Matchstick'd)
- 1/2 Large Carrot (Thinly Sliced & Matchstick'd)
- 2 Tblspn Oil
- 3/4 Cup White Vinegar
- 3/4 Cup Sugar
- 1/2 Teaspn Celery Seed
- 1/2 Teaspn Dry Mustard
- 1 Teaspn White Pepper
- 1/4 Teaspn Salt
- 1 Small Saucepan
- 1 Mandolin
- 1 Medium Sealable Container
- 1 Sharp Knife
In the saucepan, add all the dressing components. Bring to a boil. Remove from the heat and set aside to cool a bit.
Place all the slaw ingredients (except the radish) into the sealable container – to well to mix.
Pour the dressing over the slaw mix, toss well to coat. Seal the container and chill for a minimum of 2 hours – up to 24 hours.
Just before serving, add the matchstick’d radish and toss well to coat the salad in dressing.
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