Coleslaw is about family. For each family has their own recipe passed down through the generations. Should an in-law dare to add a new ingredient or change things in the slightest way, such disruption can be cause for separation or at least, ostracizing.
Coleslaw is about culture. By pairing common cabbage with certain spices, herbs and vinegars you can traverse the globe. Rice vinegar and wasabi paste makes for a Japanese jaunt, capers and parsley sails you off in the direction of the Greek isles. Load up the shredded cabbage with mayo and pickles and it waves the red, white and blue in USA 4th of July style.
In typical radical fashion we're leaving out the mayo, the cream-based sauces and bringing the coleslaw to you in the healthiest way but without sacrificing flavor or spice. We're also integrating a little TLC in the form of TCM (traditional Chinese medicine) with, depending upon the recipe, a focus on heat/spice or cool as cucumber yin style.
Savor the slaw. Let cabbage be your canvas. Let Radical Cooks give you some inspiration. First up, our green goddess cabbage with capers, parsley and lemon, a la Mediterranean.
1/2 head of green cabbage, chopped finely
1/2 cup parsley chopped finely
3 tablespoons capers
1/4 to 1/3 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
juice of one lemon
salt and pepper to taste
Add cabbage and parsley and capers into one bowl. Whisk vinaigrette ingredients together into a smaller, separate bowl. Drizzle dressing over cabbage. Mix well and serve chilled. (Cook's note: it's perfectly fine to marinate coleslaw overnight).