I had the best cole slaw down in St. Petersburg, and on a lark, I’m trying to recreate it. I don’t really need to eat mayo these days, and I’m not keen on processing alternative food-oid substances into making mayonnaise replacements.
I doubt it will be as good as the one I ate there, but anyhow, here goes:
1/2 cabbage. I picked a nice purple one from the farmer’s market. Alternately, use a mix of green and purple if the aesthetics please you. Or just green. (Scroll down, you’ll see why…)
1 cucumber, peeled and seeded, and sliced into thin slices. As thin as they do at sushi bars or until you lose patience. (I lost patience)
1 scallion, thin slices
1/3 cup apple cider vinegar
1 tablespoon olive oil
1/8-1/4 cup fresh cilantro, chopped
2 teaspoons sugar. (I cannot believe how much sugar is dumped into many cole slaw recipes!)
1/2 teaspoon fennel seeds
1/2 teaspoon celery seeds
1/2 teaspoon white sesame seeds
1/2 teaspoon kalonji seeds (optional; you may find them in Indian specialty stores)
1/4 teaspoon crushed red pepper flakes, or more if you prefer
1/4 teaspoon salt
Of course, if you really like or dislike a certain spice, up or downregulate the amounts.
Place all the above in a large bowl, add water to just cover. Keep in fridge, and mix occasionally.
After three or 4 hours, drain through a fine mesh colander (to keep most of the seeds). Keep a little of the liquid. Serve.
Okay, if you don’t like pink food, use mostly green cabbage. Or save this one for Saint Valentine’s Day (Feb 14th). No matter: it still tastes great.
Rating: 4.75 out of 5. Missing something small but essential. However, still happy with this. The St. Petersburg slaw was 5 out of 5. (Restaurant: Z Grill, St. Petersburg, FL)