The Trouble with Coleslaw

Now, I admit, I like coleslaw. Back in the day when I frequented restaurants, I would often choose coleslaw over a green salad. Of course, that depended on the restaurant. I don't like it too wet, too "mayo-ned" or wilted. But, well made coleslaw is great.

However, there is one problem. If you live alone (like me) and make it, you have one glorious day to eat it. The next day, however, the sauce has gone runny and it's pretty disgusting.

Which is why when I watched an episode of Cook's Country on TV and saw coleslaw made with a non-mayo based sweet and spicy sauce, I was excited!

So, on Saturday, after a ridiculously long nap, I started making it. Hopefully, I can eat it both tonight and tomorrow.

NOTE: the original recipe serves 6 -8 people. Since there is only me, I cut it "exactly" in half. I am cautious now after my strata screw-up.

So, I took a medium head of cabbage and cut it in half. I wrapped one half in cling wrap and put it in the garage for my St. Patrick 's Day dinner. The other half I cut in half again and then cored. It's easy; you just put the section on your cutting board and, cutting on an angle, chunk out the core.

Then, I had fun, cutting it as thin as I could. That went into a bowl where I salted it. I put it in a colander and let it wilt (for about an hour). Then I rinsed it under cold water, drained it and dried it with paper towels.

Then I cut up one Granny Smith apple into matchsticks. You cut the four sides of the apple off around the core, take each section and cut it into 1/4 inch slices, stack them up and cut them into matchsticks.

Then I added a scallion (or green onion as my Mother used to call them) sliced thin. My Shun knife is getting a workout, tonight!

Meanwhile, I put three tablespoons of vegetable oil, 1/4 cup of cider vinegar, 1/4 cup of sugar, 1/2 tablespoon of Dijon mustard and 1/8 teaspoon of red pepper flakes in a sauce pan.

Remember: If you are making this for your family, double everything I just said!

You bring the vegetable oil, vinegar, sugar, mustard and pepper flakes up to a boil and then pour it over the cabbage mixture. Toss to coat and cover with cling wrap. Refrigerate for at least one hour (or up to a day), toss and serve.

I'll let you know how it turns out...