Sunday, September 6, 2009

Garlic Coleslaw with Sweet Paprika by Lynne Rosetto Kasper

by Lynne Rossetto Kasper Scrips Howard News Service
Serves 6 to 7 and doubles easily.

For prime flavor, make the slaw a day ahead and refrigerate. Since cabbage throws off a lot of liquid, drain the slaw of much of its liquid before serving.

To simplify, use a food processor with the steel blade to make the dressing, leave the dressing in the bowl, switch to the slicing blade and then slice the cabbage and onion into it. Then just turn everything into a storage container to marinate.

Cabbage is coming into farmers markets in much of the country. Freshly picked cabbage can be especially sweet, and personally I prefer organic ingredients.


Juice of 2 large limes

4 large cloves garlic, peeled

2/3 cup mayonnaise (do not use low-fat)

1-1/3 cups buttermilk

2 generous teaspoons smoked mild Spanish paprika, or ground Ancho chile

Salt and freshly ground black pepper to taste


1 green cabbage (about 2-1/4 pounds)

1 medium red onion, peeled and halved


1/3 cup fresh coriander or parsley leaves

Fit a food processor with the flat steel blade and turn it on. Pour in the lime juice and drop in the garlic. Process 3 seconds. Turn off machine, scrape down the side of the bowl and add the mayonnaise, buttermilk and paprika or chile. Process another 2 seconds. Taste for seasoning, adding salt and pepper as needed.

Remove the flat blade and add thin slicing blade. Slice the cabbage and onion into the dressing. Scrape everything into a storage container and refrigerate overnight.

Cabbage throws off a lot of liquid. To serve the coleslaw, drain off any excess liquid, turn the coleslaw into a bowl and scatter with the coriander or parsley leaves. Serve cool, but not ice-cold.


Serves 6 to 8 and doubles easily.

No alcohol is needed with the tang of this cooler, but if you'd like to add some, rum or tequila are good choices. Use organic fruit if possible.

1/2 cup fresh spearmint leaves

1-1/2-inch piece fresh ginger, peeled and thinly sliced

1 medium orange, thinly sliced

2 lemons, thinly sliced

2 limes, thinly sliced

8 large sprigs fresh spearmint

1 large bottle bubbly mineral water

1 large bottle tonic water (sugar-free, if preferred)


In the bottom of a pitcher large enough to hold all the ingredients, combine the 1/2 cup of mint leaves and the ginger. Crush them together with a wooden spoon to release their fragrances.

Then garnish each of six or eight glasses with a thin slice each of orange, lemon and lime and a sprig of mint. Combine the remaining fruits with the mineral water and tonic in the pitcher. Stir to lightly bruise the fruits and blend in the ginger and crushed mint. Add ice to the glasses and pour

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