Thursday, January 29, 2015

Apple Cider Vinegar Slaw

Winter is rough, right?

I get pretty terrible cabin fever. There are some moments where all I want to do is go walk around outside. Then I open the porch door or a window and remember that there is no way I'm going to spend quality time out there.

Summer's not close. We're almost as far from 4th of July barbecues as we can get, but that doesn't mean we can only cook comfy wintery food that makes us hibernate. We don't have to turn the oven on for every single snack or meal, even if it does warm up the apartment.

This cole slaw reminds me of summer, but it still has some warm, wintery flavors. The apple cider vinegar syrup is gooey and cozy, with a sharp aroma. The rosemary and dill weed wrap the mustard and parsley in a fuzzy fleece blanket.

This is winter coleslaw for your winter indoor picnic barbecue, which I am totally having. Pulled pork sandwiches, oven baked garlic parmesan fries, and this seasonally confused salad on the side.

Winter will be over soon, but then we'll be begging for sweater weather to return. In the meantime, indoor barbecue it is.

Apple Cider Vinegar Slaw
Serves 2, doubles easily
20 minutes work, 2-3 hour patience


2 cups Green cabbage, sliced thin or shredded
1/4 cup Carrots, shredded
1/4 cup Apple cider vinegar
1/4 cup Sugar
2 Tbsp Olive oil
1/4 tsp Dried mustard powder
1/4 tsp Garlic powder
1/4 tsp Rosemary
1/4 tsp Dried parsley flakes
Pinch Dill weed
Salt and black pepper to taste


1. In a small saucepan, warm the apple cider vinegar over medium heat. Mix in the sugar until completely dissolved and you have a vinegary syrup
2. In a tiny bowl, mix together the spices except for the salt and pepper
3. Add the syrup to a small glass bowl and mix in the olive oil and spice blend, and whisk until everything is incorporated into a dressing
4. In a larger glass bowl, toss the cabbage and carrots; add in the dressing and toss until all the vegetables are coated.
5. Add salt and pepper to taste
6. Cover with plastic wrap and refrigerate for 2-3 hours, or until fully chilled
7. Toss again before serving. Add more salt and pepper if needed, and then serve with a slotted spoon

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