Cole Slaw, No Mayo

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.

Photos:  I love the looks of a cabbage interior.  Patterns are fun!  

Done and “cooked”!  Hmm, the cuke turned pink!

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)


About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: Building a log home in rural western Massachusetts. Will be raising chickens and goats/sheep. Raising veggies and going solar.
This entry was posted in Vegan, Vegetarian and tagged . Bookmark the permalink.

2 Responses to Cole Slaw, No Mayo

  1. Tammy McLeod says:

    Love slaw without mayo and even if you’re only giving it a 4.5, it looks lovely. I enjoy that spicy sweet combo that you’ve created.

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