Coleslaw with Red Wine Vinaigrette & Caraway (and a word about the one food I despise)

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

March 8, 2013 • 0 comments

 Tangy coleslaw rules

I’m not a picky eater in any sense whatsoever. I’m proud to say that I enjoy eating most foods. There are very few that I dislike purely from a taste standpoint and only one that I despise. In fact, it is so despicable to me, the thought of it makes me quiver: mayonnaise-based coleslaw. The odd thing, though, is that I love mayonnaise. In dips and sauces, on sandwiches, in potato salad, and more. Perhaps my aversion came from growing up working in the food business, scooping from 5-pound tubs of commercially made, gone wrong, creamy slaw with added sugar.

Fortunately most restaurants provide fair warning, advising that coleslaw comes as a side dish. To my dismay, I know what the answer will usually be, but I still ask, “Is it creamy?” If so, I tell the waiter to just keep it.

On the other hand, I love vinaigrette-dressed coleslaw. Particularly, the one I learned to make during my first job as a 14-year-old dishwasher and occasional prep cook at a country club. After all these years, I finally decided to make it for myself at home. Oh, the delicious briny vinaigrette. The earthy essence of the caraway seeds. Plus green cabbage is really healthy. As a cruciferous vegetable, 1 cup raw provides more than half of your Daily Value for vitamin C, plus potentially cancer-fighting phytochemicals. And for only 20 calories.

Eating, I look like Will Ferrell in the scene from “Elf”, when he with a look of relief stuffed his face with spaghetti doused in maple syrup and sprinkles. It was a long time coming.

How do you feel about mayonnaise-based coleslaw?

Coleslaw with Red Wine Vinaigrette & Caraway

3 1/2 cups thinly sliced green cabbage (about 1/2 head)

1 teaspoon kosher salt

1 tablespoon red wine vinegar

2 teaspoons extra-virgin olive oil

1/2 teaspoon caraway seeds, crushed

1/4 teaspoon agave syrup

Pinch of freshly ground black pepper

Sprinkle the cabbage with salt and toss to coat evenly in a bowl. Chill the cabbage for one hour allowing the water to release from the cabbage. Rinse the cabbage well under cold running water and drain. Toss the cabbage with vinegar, olive oil, agave syrup and pepper. Enjoy immediately or chill until ready to serve.

Prep time: 10 minutes, plus salting time

Cook time: 0 minutes

Makes 4 servings, 1/2 cup each

Nutrition Facts (per serving): 37 calories, 2 g total fat (0 g saturated fat, 0 g trans fat), 158 mg sodium*, 0 mg cholesterol, 4 g total carbohydrate (2 g fiber), 1 g protein, 2% DV iron, 2% DV calcium, 1% DV Vitamin A, 35% DV Vitamin C.

*Since the 1 teaspoon of salt is rinsed off, it’s difficult to determine how much salt the cabbage actually absorbs. This analysis assumes that 1/4 teaspoon of salt was absorbed. It’s really a guess, but the standard amount of salt I add to most recipes.

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