I was looking for a coleslaw recipe unlike one I have had before, and settled on a warm coleslaw with bacon (fake bacon), or a sweet and sour coleslaw with dried cherries. Being as it’s hot as hell, I’m saving the warm coleslaw for a winter date.
This recipe is best a few hours up to a day after it is made. If the coleslaw sits any longer the dried cherries absorb the liquid, plump up, and look like bloated, dead bodies. Not good.
I upped the cherries and the vinegar slightly from the original recipe, and wrote the recipe as I prepared it.
Sweet and Sour Coleslaw
Adapted from Complete Vegetarian Kitchen by Lorna Sass
6 cups cabbage, tightly packed and sliced thinly
2 large carrots, grated
1/2cup dried cherries
1/3 cup canola oil
1 tablespoon maple syrup
6 tablespoons apple cider vinegar
3/4 teaspoon salt
1/8-1/4 teaspoon allspice
- Put sliced cabbage, grated carrots, and dried cherries in a large bowl.
- In a small jar, combine the oil, syrup, cider vinegar, salt, and allspice. You do the hokey poky and you shake it all around.
- Poor the dressing over the cabbage, and mix.
- Refrigerate for at least an hour, and serve at room temperature.