I like a softer slaw, the kind you get when you make a hot dressing. There’s something appealing about tender-crisp cabbage that crunches softly under your teeth. It makes your mouth feel good. Heating the dressing also allows the flavors to blend together beautifully and quickly. I make a big batch so I have some leftover slaw to snack on at lunchtime for several days.
Coleslaw is perfect for any time of year because it’s easy. Using a Japanese mandoline or a knife, you can slice up the vegetables in 10 minutes or less. It’s versatile; cabbage and carrots are always available, and as summer vegetables come into play, you can vary what goes in your slaw according to what you find at the market. You can make it with Brussels sprouts, bell peppers, ramps, celery, turnips, broccoli stems, shaved cauliflower, kohlrabi, etc. You can add leftover sautéed mushrooms or crumbled feta or blue cheese, fresh herbs, or capers—the sky’s the limit.
My dressing is tangy enough to wake up the vegetables with just enough sweetness to emphasize their natural flavors. I keep it pretty simple so that it’s kid-friendly, but you can add any number of spices, hot sauces, or pepper blends when you make the dressing to jazz things up.
**Hot Dressed Coleslaw**
– 1 medium cabbage, green or red or Savoy, shredded
– 3 large carrots, grated
– 1 small yellow onion or a small bunch of scallions, finely chopped
– 2/3 cup apple cider vinegar
– 1/4 cup sugar
– 1/2 cup extra virgin olive oil
– 1 1/2 teaspoons fine sea salt
– 1/2 teaspoon granulated garlic
Combine the cabbage, carrots, and onion in a large bowl. Put the vinegar, oil, sugar, salt, and granulated garlic in a medium pot set over medium heat and bring to a bare simmer, stirring to dissolve the sugar and salt. Pour the hot dressing over the vegetables and mix well to blend. Cover and let the coleslaw rest in the dressing for at least 30 minutes before serving. I like to store this in a large zip-top bag in the fridge, turning the bag occasionally to redistribute the juices.
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