Vinegary Montreal Slaw

The Washington Post, May 23, 2007

• • Cuisine: American
• • Course: Side Dish
• • Features: Fast

Summary:

A native of Montreal, Tony Rosenfeld was used to seeing a big bowl of this salad at his family cookouts. It’s lighter (no mayonnaise) and a bit sharper than most coleslaws, which is a good thing if you’re pairing it with burgers and potato salad.

The slaw can be made up to 1 day in advance.

12 servings

Ingredients:

• • 1 medium head green cabbage (about 2 1/2 pounds, quartered, cored and thinly sliced
• • 1 tablespoon kosher salt, plus more to taste
• • 2 cups coarsely grated carrots (4 to 5 thin carrots)
• • 1/2 red bell pepper, stemmed, seeded and thinly sliced
• • 1/2 green bell pepper, stemmed, seeded and thinly sliced
• • 1/4 cup white wine vinegar
• • 2 tablespoons grapeseed or canola oil
• • 1 tablespoon sugar, or more to taste
• • 1/2 teaspoon freshly ground black pepper, plus more to taste
• • 1/2 cup chopped chives

Directions:

Set a large colander in the sink. Add the cabbage, sprinkle with the salt and mix well. Let sit for 20 minutes, then squeeze the excess liquid out of the cabbage. Transfer the cabbage to a large bowl and toss with the carrots, bell peppers, vinegar, oil, sugar and black pepper. Mix well and let sit for at least 30 minutes, or refrigerate for up to 1 day. Just before serving, toss with the chives and season to taste with more salt, pepper, vinegar and sugar.

Recipe Source:

From food writer Tony Rosenfeld.

59 calories, 2g fat, n/a saturated fat, n/a cholesterol, 512mg sodium, 9g carbohydrates, 3g dietary fiber, n/a sugar, 2g protein.