
I really like vegetables. I appreciate the bitter, sour, savory, nutty, and crunchy (not in the texture sense, but that too) with relish typically reserved for things not exactly good for you. Today I chose to honor that paragon of beta carotene, the carrot!
So we all know what a carrot is; if you find yourself unable to appreciate its sweetness and modular crispness, venture no further, thou weak-willed dietarian. This post is not for your squinty-eyed, non-orange, untrustworthy ilk.
Sadly, finding heirloom vegetables in general is difficult, so I can't claim to have sampled all the colors of the soil-stained prismatic bounty referenced in the above picture. Yet.
For a long time I had a habit of sampling the traditional mayo-permeated cole slaw of New Jersey diners. A dubious venture, I know. That stopped once we hit the left coast, but upon coming to Pittsburgh, I have been exposed to the wonderful thing that is Amish-style cole slaw. There is no going back for me. Designed to extract maximum refreshment from the thinly-sliced preparation, it is a good deal healthier for you as well.
1 tablespoon olive oil
1/2 purple cabbage head, cored and sliced thinly
3 large carrots, julienned
1 teaspoon sugar (organic cane!)
1/2 teaspoon stone ground mustard
a pinch of salt
a pinch of pepper
1/4 cup apple cider vinegar
season to taste (we've used celery salt, garlic powder, and cumin before with success)
1. Combine cabbage and carrots
2. Combine everything else, mix with determination
3. Combine with sandwiches, Primanti's style (the picture front and center should give you a good idea), eat in a small cup, you purist, or try something wacky like mixing it into mashed potatoes (thanks Beth!).
The recipe is less sweet, oily, and sour than most I come across, promoting the great raw taste of the carrot and the cabbage. You are welcome.




















