RedGage

original recipe courtesy cook's illustrated, 1995

since rice wine vinegar tends to mellow, you may want to use cider vinegar if making the slaw a day ahead. the presence of the sugar in this recipe keeps you from having to rinse off salt from the cabbage, as is ordinarily the case.

serves 6

1 pound cabbage (about 1/2 medium head), red or green, shredded fine or chopped (6 cups)
1 large carrot , peeled and grated
1/2 cup granulated sugar
2 teaspoons kosher salt or 1 teaspoon table salt
1/4 teaspoon celery seed
6 tablespoons vegetable oil
1/4 cup cider vinegar
1 teaspoon curry powder
1 medium tart apple , peeled and cut into small dice
1/4 cup raisins (optional)
ground black pepper

toss cabbage and carrots with sugar, salt, and celery seeds in colander set over medium bowl. let stand until cabbage wilts, at least 1 hour and up to 4 hours.

pour draining liquid from bowl; rinse bowl and dry. dump wilted cabbage and carrots from colander into bowl.

add oil, vinegar, curry powder, apple, and raisins; toss to coat. season with pepper to taste. cover and refrigerate until ready to serve. (can be refrigerated 5 days.)




step by step: shredding cabbage (by hand)

quarter, then core the cabbage.

separate the cabbage quarters into stacks of leaves that flatten when pressed lightly.

use a chef's knife to cut each stack of cabbage diagonally into thin shreds. to chop the cabbage, turn the pile of shredded cabbage crosswise, then cut the cabbage shreds into a fine dice.


step by step: shredding cabbage (in a food processor)

to shred cabbage in a food processor, follow steps 1 and 2 under "by hand."

roll the leaves crosswise and place them in the feeder tube.

using the slicing disk and pressing lightly on the pusher, shred the cabbage. repeat with the other stacks.