Something fresh and tasty in winter

Coleslaw only takes a few minutes to make, and it’s very good for you, and most people like it. It’s excellent with any kind of fish.

How to make coleslaw:

Get out the food processor. Cut the tops off two carrots and cut them into quarters. Put them in the food processor and grate them with a quarter of a head of cabbage. Use a rubber spatula to scrape the grated carrot and cabbage out into a small bowl, and add two tablespoons of olive oil, the juice of half a lemon, and a pinch of salt. Alternatively, add two tablespoons of Greek yogurt instead of the olive oil, and a drop of mustard. Serve cold (or room temperature).

Vegetarian or vegan

Coleslaw is completely vegan, if you make it with the olive oil. If you want another vegan way to cook carrots, try candied carrots. For another vegan side dish, try beet salad.

Can I keep coleslaw for later?

Well, you can eat it for the next few days, but it begins to look a little tired. It’s better fresh.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

Leave a comment