Celebration Slaw

As picnic season opens, having a good selection of dishes to share with friends in the park is on my list of things to do. This recipe uses some of the usual characters in a cole slaw production—cabbage and carrots and onions—and adds other colorful players. I loved seeing the rainbow of hues as I gathered the vegetables together to make this.

Another twist from the usual slaw approach is the vinaigrette dressing, lively with oregano, mustard, and a mild vinegar. While I remain devoted to the mayonnaise-based slaw on my usual rotation, this slaw’s vibrant colors and tastes made it a star of our meal. 

This recipe, which came from The Marble Inn in Fair Haven, Vermont, appeared in the RSVP column of the May 1989 issue of Bon Appétit.  I played with the number of ingredients—increasing the carrot count and reducing the bell pepper total—and substituted yellow squash for the zucchini that the Inn suggested. I also reduced the amount of dressing; the original recipe started with 3/4 cup of olive oil. I used less and blended olive oil with a milder oil.

A food processor can make this a quick salad to put together, too.  While all of the ingredients could be prepared with a sharp knife, cutting board, and grater, using the slicing and grating discs of the food processor cut down the prep time for me.  

You can julienne some vegetables by putting them through the chute with a slicing disc twice.  I used a julienne disc that fits my food processor to do the yellow squash and was amazed at the uniform little matchsticks that poured out of the bowl when I was done.

After all of the vegetables had been grated, sliced, or julienned (no need to clean the processor bowl between veggies), I added the vinaigrette.  The original recipe called for making the vinaigrette in the bottom of the bowl and adding the veggies on top. That would save washing one dish, but I wanted to make sure the slaw wasn’t overdressed.  I added the dressing in thirds, trying to distribute among the slaw components as evenly as possible.

The times I have made this slaw, I have let it sit for at least a couple of hours in the refrigerator to allow the flavors to meld.  The original recipe said that the slaw can be made 8 hours ahead; while the recipe card for this slaw says the same thing, we have enjoyed it three days after it’s been made.

You know, there are studies that have shown that eating a variety of colors of vegetables is good for your health. But the rainbow of hues and great taste of this salad makes it right for any kind of celebration–outside in the park or at your dinner table.

Celebration Slaw

Sunnyside Cook

Dawn Dobie

Colorful slaw that's picnic perfect

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings 8

Ingredients

  

For the salad

• 1/2 green cabbage coarsely grated or thinly sliced
• 1/2 purple cabbage coarsely grated or thinly sliced
• 3 medium carrots peeled and grated
• 3 celery stalks cut julienne into 3-inch lengths
• 1 red bell pepper cut julienne into 3-inch lengths
• 2 medium yellow squash cut julienne into 3-inch lengths
• 4 green onions green and white portions thinly sliced

For the dressing

• 3 tablespoons white wine vinegar
• 1 tablespoon plus 2 teaspoons sugar
• 2 1/2 teaspoons dried oregano crumbled
• 1 1/2 teaspoons whole grain mustard
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 1/4 cup grapeseed or canola oil

Instructions

 

• Using a grater, the food processor, or a knife, prepare the cabbages and carrots. (I used the large grating disc on the processor for the cabbages and the small grating disc for the carrots.) Place in large bowl.
• Using a slicing disc, julienne disc, or a knife, prepare the celery, bell pepper, yellow squash, and green onions. (I used the slicing disc for the celery and bell pepper, the julienne disc for the squash, and a knife for the green onions.) Add to the large bowl.
• In a small separate bowl, mix the vinegar, sugar, oregano, mustard, salt and pepper until well blended and the sugar and salt have dissolved. Slowly whisk in the oil(s) until the whole mixture is emulsified.
• Add the dressing to the vegetable mixture in thirds, tossing to distribute evenly.

Notes

Salad can be made up to 8 hours ahead. Cover and refrigerate until ready to serve.
Using a few purple cabbage or red lettuce leaves as serving containers is a fun presentation idea.

Adapted from Bon Appétit (May 1989)