Old Coleslaw recipe

[Cathode]

This Coleslaw goes with everything, it’s very simple.

4 ingredients and 4 condiments.

Green cabbage, carrots, brown onions and shredded cheddar cheese.

Apple cider vinegar, veggie oil, salt and white pepper.

Proportions.

Quarter cabbage, one brown onion, one medium to large carrot, one generous handful of shredded cheese.

Three table spoons of Apple Cider vinegar, table spoon of oil, balance the salt with the vinegar and pepper to your taste, very light dusting usually.

Prep.

Slice a quarter cabbage very thinly, stork chopped out, and place in large bowl.

Dice one onion fine and add to the bowl.

Grate using large grater holes one skinned carrot, add to bowl.

Generous handful of shredded cheddar cheese. Add to bowl.

Add the vinegar and mix ingredients thoroughly till everything is coated with the vinegar, then add the oil, this seals the vinegar on the ingredients.

Add salt very incrementally tasting each time and mixing to judge balance with the vinegar.

Let the salt and vinegar marry and cook the ingredients a couple of hours at least in the fridge or cool place.
As time goes on the cabbage goes a little translucent, then it’s ready.

People really enjoy this coleslaw especially on hot days and they have sweated out their electrolytes, the sodium and potassium in it make it addictive.
Notice the workers in for lunch will revisit the Coleslaw bowl two or three times, then make a sandwich of it to go.

 

[JonC]

Ahhhh.....it's "cole slaw" because cabbage is a cole crop.

Sorry....just learned that.

It sounds good. I'm having shrimp tacos and will have left over cabbage. I'll have to try it.

I'm just not sure about the cheese.

 

[kyredneck]

I'm just not sure about the cheese.

Ah com'on, be adventurous.

 

[Cathode]

Ahhhh.....it's "cole slaw" because cabbage is a cole crop.

Sorry....just learned that.

It sounds good. I'm having shrimp tacos and will have left over cabbage. I'll have to try it.

I'm just not sure about the cheese.

You can grate American style cheese into it, we use kraft cheese when we go Bush.

But it’s really not the same without the cheese. The cheese seems to absorb the vinegar.

Give it a try with the cheese and we’ll fight about it after.

 

[Cathode]

Ah com'on, be adventurous.

Well, it’s a cultural exchange of sorts. It’s a very old Australian Coleslaw, it’s as Australian as apple pie.

 

[Cathode]

What could go wrong?

 

[JonC]

You can grate American style cheese into it, we use kraft cheese when we go Bush.

But it’s really not the same without the cheese. The cheese seems to absorb the vinegar.

Give it a try with the cheese and we’ll fight about it after.

Oh ..You sold me with cheese absorbing vinegar. I always put cheese on salads with vinegar dressings for that reason.

 

[kyredneck]

Well, it’s a cultural exchange of sorts. It’s a very old Australian Coleslaw, it’s as Australian as apple pie.

I think the Europeans would consider this as cabbage salat. I’ve a head of cabbage in the fridge, l might try this later, we’re swamped with Easter leftovers right now.

 

[Cathode]

I think the Europeans would consider this as cabbage salat. I’ve a head of cabbage in the fridge, l might try this later, we’re swamped with Easter leftovers right now.

What did you eat over Easter?

 

[Cathode]

I think the Europeans would consider this as cabbage salat. I’ve a head of cabbage in the fridge,

Thing is, if if lasts that long, it improves out to day 3. People make sandwiches out of just this Coleslaw, or have it with corned beef slices, lamb, chicken or pork.

Getting the salt an vinegar balance is important though.

PS, Apple pie isn’t really Australian at all.

 

[kyredneck]

What did you eat over Easter?

Pulled pork w/buns, coleslaw, pasta salad, baked beans, deviled eggs, mac and cheese, pistachio salad,
fruit platter, and several pies for dessert.

You?

 

[kyredneck]

the salt an vinegar balance

I've just recently been dabbling with Malic Acid with my food prep, all natural and healthy. It is superb for adding the tartness of vinegar without the liquid, and if you love the flavor of 'salt and vinegar' chips/pork rinds, or 'buttermilk cornbread' without using actual buttermilk it's great. I love the combo of 'salt & vinegar', and you're absolutely correct, it has to be balanced just right. I've a lot more 'experimenting' to do with it.

 

[MrW]

This Coleslaw goes with everything, it’s very simple.

4 ingredients and 4 condiments.

Green cabbage, carrots, brown onions and shredded cheddar cheese.

Apple cider vinegar, veggie oil, salt and white pepper.

Proportions.

Quarter cabbage, one brown onion, one medium to large carrot, one generous handful of shredded cheese.

Three table spoons of Apple Cider vinegar, table spoon of oil, balance the salt with the vinegar and pepper to your taste, very light dusting usually.

Prep.

Slice a quarter cabbage very thinly, stork chopped out, and place in large bowl.

Dice one onion fine and add to the bowl.

Grate using large grater holes one skinned carrot, add to bowl.

Generous handful of shredded cheddar cheese. Add to bowl.

Add the vinegar and mix ingredients thoroughly till everything is coated with the vinegar, then add the oil, this seals the vinegar on the ingredients.

Add salt very incrementally tasting each time and mixing to judge balance with the vinegar.

Let the salt and vinegar marry and cook the ingredients a couple of hours at least in the fridge or cool place.
As time goes on the cabbage goes a little translucent, then it’s ready.

People really enjoy this coleslaw especially on hot days and they have sweated out their electrolytes, the sodium and potassium in it make it addictive.
Notice the workers in for lunch will revisit the Coleslaw bowl two or three times, then make a sandwich of it to go.

I'm going to try this, but the apple cider vinegar, well, I may use less than the recipe calls for. I can barely stand a teaspoon of that stuff, well diluted. It's potent!

 

[Cathode]

Pulled pork w/buns, coleslaw, pasta salad, baked beans, deviled eggs, mac and cheese, pistachio salad,
fruit platter, and several pies for dessert.

You?

Roast lamb, cubed marinated beef mixed with rice, potato salad, that coleslaw, balsamic salad, poached peaches, grapes.

 

[Cathode]

I've just recently been dabbling with Malic Acid with my food prep, all natural and healthy. It is superb for adding the tartness of vinegar without the liquid, and if you love the flavor of 'salt and vinegar' chips/pork rinds, or 'buttermilk cornbread' without using actual buttermilk it's great. I love the combo of 'salt & vinegar', and you're absolutely correct, it has to be balanced just right. I've a lot more 'experimenting' to do with it.

We are huge on salt and vinegar here, salt and vinegar peanuts, potato crisps, on fish and chips etc etc.

 

[Cathode]

I'm going to try this, but the apple cider vinegar, well, I may use less than the recipe calls for. I can barely stand a teaspoon of that stuff, well diluted. It's potent!

Vinegar is a funny thing. You add enough honey for instance to a reasonably strong dilution of it, it’s perfectly drinkable. It’s all about balance.
If you get the right balance of salt and vinegar and let them work on the vegetables, it all marries up as a different thing. Not one dominating the other.

This Coleslaw improves out to three days.

It’s a little bit of bucket chemistry, but you will know it when you get just so.

 

[Cathode]

Same with our potato salad, salt and vinegar.

We don’t add cream or mayo to it.

Boil potato’s till soft in salted water, not too much because you want to cube the potato not let it disintegrate into mash.

Cubed in bowl after cooling add half a diced brown onion, add two table spoons of apple cider vinegar and balance salt while gently mixing.

In 15 to 20 minutes add a table spoon of sunflower oil and gently mix in to seal in vinegar and salt to potato.
Best results let the onion, salt and vinegar infuse overnight in fridge.

Next day add cooked garden peas splashed with mint sauce, and gently mix in. Ready to eat.

Sealing the salt, vinegar and onions in over night makes a real difference to the potatoes.

 

[kyredneck]

@Cathode

I've just recently been dabbling with Malic Acid with my food prep, all natural and healthy. It is superb for adding the tartness of vinegar without the liquid, and if you love the flavor of 'salt and vinegar' chips/pork rinds, or 'buttermilk cornbread' without using actual buttermilk it's great. I love the combo of 'salt & vinegar', and you're absolutely correct, it has to be balanced just right. I've a lot more 'experimenting' to do with it.

"Apple Cider Vinegar
Undistilled, unfiltered apple cider vinegar contains the malic acid that persists following the fermentation of apple cider. For some people, vinegar represents a more concentrated and convenient source of malic acid than fresh fruits and vegetables..."
The Sources of Malic Acid | Healthfully

 

[Cathode]

@Cathode

"Apple Cider Vinegar
Undistilled, unfiltered apple cider vinegar contains the malic acid that persists following the fermentation of apple cider. For some people, vinegar represents a more concentrated and convenient source of malic acid than fresh fruits and vegetables..."
The Sources of Malic Acid | Healthfully

I know there is something very important in Apple cider vinegar, cabbage and broccoli.
It’s like all the oldies at the nursing homes wheeling themselves out into the bright direct sunlight after breakfast, they just know it’s very good for them. That’s where you will find them, in the sunlight after breakfast, spent hours out there visiting in ministry.

Never fell for the fat free thing either. Made sure dad had good saturated fat in his diet, butter, coconut cream in his curries etc. Sharp as tack, can even argue acute points of the law. Makes sense cause the brain is mostly fat anyway.

 

[kyredneck]

@Cathode

Iced ACV water (carbonated) is a favorite drink of mine. I love it's flavor, as long as there's not too much ACV (about a TBSP per pint water). As you say, the balance has to be just right.

I now keep malic acid in a salt shaker for convenience and use it more and more as an everyday condiment in seasoning food. It 'marries' with salt exceptionally well. I make and we consume a lot of pico de gallo, love the stuff. Salt and malic acid is now the only seasoning I use to make it. We prefer the malic acid over the lime (citrus). For the best 'salt & vinegar' pork rinds or chips just shake some malic acid into the bag. It's becoming a staple in our kitchen.