Рецепт Carolina Red Slaw (Cook's Country)...and off on a road trip all of next week!
Last weekend, my husband was craving Pulled Pork Sandwiches. The timing for his request was perfect, because I had just received the June/July issue of Cook's Country Magazine. (This magazine/TV show is part of the Cook's Illustrated family.)
I bookmarked several of their recipes, as this is one of the best issues I've received in a long time! I really enjoy reading each article that explains how the recipes was tested, what failed and what ultimately worked. I've never tasted Carolina Slaw before, and I was intrigued. The ingredients includes cider vinegar, a bit of red pepper flakes and ketchup-- I had all of the ingredients on hand. I had just purchased a bag of finely shredded cabbage (one of my weekend shortcuts) because cole slaw is a perfect pairing with pulled pork. My husband looked a bit disappointed that I was trying a new slaw recipe, because he's such a fan of my Creamy Cole Slaw.
I decided to let my food processor chop the cabbage into small bits--which is what the Cook's Country photograph looked like. In hindsight, I wish I had a large head of cabbage. I would have cut it into wedges; using the shredding blade, a food processor is a lot easier than hand slicing. Your choice. (The pre-shredded cabbage was almost too fine.)
The dressing is very simple to make: Cider vinegar and red pepper flakes are microwaved, until the mixture is bubbling around edges, 1 to 1 1/2 minutes. Next, ketchup and 1 teaspoon salt is added into vinegar mixture until combined. Done!
I liked Cook's Country quick technique to draw moisture from the cabbage. Because cabbage releases a lot of water, they didn't want soggy or runny salad. Instead of salting the cabbage to draw out the moisture-- which can take an hour-- a quick method is to toss cabbage, sugar, and 1 teaspoon salt in large bowl. The bowl is covered and microwaved until the cabbage is just beginning to wilt, 1 1/2 to 2 minutes, stirring halfway through. Transfer cabbage mixture to colander set over bowl. Let cool to room temperature, about 15 minutes, stirring occasionally.
Press the cabbage to release excess moisture; discard liquid (it should measure about 1/3 cup). Toss the cabbage and dressing in clean large bowl until combined. Cover and refrigerate for 30 minutes or up to 2 days. Serve.
My husband and I are headed to the California Foothills of the Sierras, this Monday, to enjoy our timeshare. We're off for some much needed R&R and to catch up on our reading. Hopefully, I can access the internet so that I can catch up on my food blogroll. I'm sure going to try!