A Slaw By Any Other Name

So what's a slaw? I recently learnt that the word coleslaw came from the Dutch word koolsla which means cabbage salad. Apparently kool = cabbage and sla = abbreviation of salade. Cool, eh?

This Balsamic Slaw is inspired by the one I had at Ampersand by Culinary Rebels. I like salads made with raw cabbage like my mum's French Salad.

But I am not very fond of purple cabbage. Why? Because it is thicker than regular cabbage and has a stronger taste. I tried it a few times and after a while, I simply gave up.

But that evening at Ampersand, I was reintroduced to purple cabbage. My partner seemed to like it and it did go very well with the ribs we ordered.

The one at Ampersand.

So, I decided that I wanted to make some Balsamic Slaw to go with my BBQ Chicken.

I basically used my mum's dressing recipe. I pounded some garlic, salt and peppercorns. Then I added honey, balsamic vinegar, apple cider vinegar and olive oil. I find balsamic vinegar on it's own a little overpowering.

Then I tossed some purple and white cabbage with the dressing. On the benefit of hindsight, I should have added some finely diced onions for added flavor.

All that purple does look quite pretty don't you think? Not that I'm doing a belated tribute to Prince.



So there you go, my version of Balsamic Slaw which I think is quite nice too.

Balsamic Slaw

Recipe source : Phong Hong

Ingredients :

- Thinly sliced purple and white cabbage

Dressing :

- 2 cloves garlic

- 1 tsp white peppercorns

- 1/2 tsp sea salt

- 1 tbsp honey

- 2 tbsp balsamic vinegar

- 2 tbsp apple cider vinegar

- 6 tbsp olive oil

Note : This dressing is good for a few servings.

Method :

1. Finely pound garlic, peppercorns and salt.

2. Add the pounded paste with honey, balsamic vinegar, apple cider vinegar and olive oil. Taste and adjust seasoning.

3. Toss cabbage with dressing and serve.