Thin strands of green cabbage sprinkled with celery seed and drizzled with a heated sweet and sour sesame dressing!
Makes 6 servings
1 lb. green cabbage, cored and very thinly sliced, chilled
pinch of celery seed
1/4 c. sesame oil (light not dark)
3 T. white vinegar
1 T. soy sauce
1/2 t. instant coffee (not freeze-dried)
1/4 t. garlic powder
2 T. chopped onion
salt and pepper
3 T. sugar
Place cabbage in large bowl. Sprinkle lightly with celery seed and salt. Toss.
In small heating dish or cup combine oil and vinegar. Stir briskly with fork till thickened. Add soy sauce, instant coffee, garlic and chopped onion, and salt and pepper to taste. Cook over medium heat till very hot–just a minute or two. Stir well and remove from heat.
Mound cabbage loosely into individual salad bowls.
Add sugar to heated dressing and stir till dissolved.
Drizzle a tablespoon or so of dressing over each serving and serve at once.
Notes: This coleslaw was developed to resemble a coleslaw my mother-in-law used to make which I loved. She used a sweet-sour bacon dressing over the cabbage. Here, of course, we use no bacon, but the bacon flavor is created nevertheless.
The reason we don’t add the sugar till the dressing is removed from heat is so that it won’t gum up.
Dressing will fall to bottom of bowl when drizzled over cabbage (that’s why we use bowls instead of plates). No matter; just dunk each forkful through it.