Eventually, we all have to eat: Coleslaw with Chinese Cabbage

Well, well, well, ragazzi ed amici.  We all had one roller coaster of a week now, didn't we?    All of us, including we lawyers, now know more about standing than we did, SCOTUS  may now be the best known acronym in the universe, and to quote the line from the Judy Collins song  "All the bells are ringing the weddings have begun."  Indeed, it was a week of high, after high, after high.  For Annalena and the Guyman, there was, of course, NY Pride, but ultimately, our week ended the way it should have:  a dinner with a good friend:  KC as he shall be called here.  Or, "the ginger who does not cook."  Yes, that could be any of you, but there is only one "KC the ginger who does not cook" in the heart of Annalena.  Perhaps he will make this one, since there is no real cooking involved.  But who knows?  In any event, you should make it.

Remember from the last post, where Annalena told you that if you were carefully paying attention, you would notice that there was half a head of  Chinese cabbage left over after the recipe was made?  She was going to teach you what to do with that.  And indeed, here it comes.

Let's just review a minute:  most of us like coleslaw, in some form or another, yes?  Annalena is a big fan, so is the Guyman.  So, Annalena asks a question:  why don't we have it more than at picnics or barbecues, or cookouts, etc?  And why do we BUY it, or buy preshredded cabbage, where we don't know WHEN it was preshredded, and so on and so forth.  And why do we always use the same, green head cabbage?

No question about it.  Good coleslaw transcends a lot of things, and one could argue  "if it ain't broke don't fix it."  Well, Annalena is not suggesting fixing what is broke; however, she is suggesting that we broaden our horizons today, by using a different type of cabbage:  CHINESE cabbage - to make coleslaw.  AND... she's suggesting that you salad eaters consider making coleslaw as your dinner salad, instead of your traditional ones.  She thinks you will enjoy it.    Now here we go.  It is ridiculously easy to make.

First, you need half of a large head of Chinese cabbage, or a whole, small one.  Cut the small one in half, lengthwise, and then, using a big knife, shred it by cutting slices as thin as you possibly can.  This will be harder to do at the top end of the cabbage, where the leaves are green and soft.  As you get to the crisper, whiter leaves, your knife will enjoy cutting into things more, and it will be a breeze.  Put this in a bowl - a BIG one - and then get your three side shredder out.  Clean about 2 large carrots, and then shred them on the teardrop shredder, and add them to the cabbage.

Now, half of a small onion, or a shallot.  Dice this as finely as  you can.  Here, a surgeon's approach is better, because you don't want big pieces of onion in this salad.  Put that onion in the bowl as well.

Annalena's original recipe called for adding sugar.  If you must... but try not to.  Rather, a teaspoon of dry mustard powder (or more), a couple of tablespoons of white vinegar, and a quarter cup (just a quarter cup) of mayonnaise.  Use the real stuff, we have no idea what's in the fake stuff or the "light" stuff, although we know there's sugar.  Stir this all together.  Taste, and add some salt and pepper.  Now, finally, the thing which to Annalena's taste, makes the dish.  A heaping tablespoon of poppy seeds, which are a natural with cabbage (caraway is actually better, but in a raw dish, the seeds of caraway are disconcerting.  Stick with poppy here).

Stir everything together, and you are done.  Completely.  Serve it forth.  There's enough here for four big, or six smaller appetities, although you may find yourself going back into the kitchen and making more.  Perhaps you should plan ahead, and double the recipe for that fourth of July party you're having.

Give it a try, ragazzi.  The familiar will always be with us, and we all love it. Branch out a little.  Use that odd veggie.  And tell Annalena if you liked it.

We're revisiting an old friend next: the notoriously difficult vegetable from outerspace:  kohlrabi.