Kinda Grans Crunchy Slaw, Kinda Cortido
Miles Hamaker
St. Hanshaugen
- Type rett
- Porsjoner
- Salat
- 8-12 side salads
Miles Hamaker sier
My grandmother, Brooksie Hamaker, is an excellent cook. She also helped compile Monroe, Louisiana’s community cookbook “Cotton Country” in the late 1960s. Her food passion was passed on to her son, my dad, Brooks Hamaker, which in turn was passed down to me. Not to mention my mother, robin, who is an excellent cook in her own right. She has ability to throw together the most luxurious salads with leftover refrigerator greens and things forgotten in the pantry.
Growing up we usually didn’t eat coleslaw with the usual mayonnaise or creamy dressing but a simple concoction of oil and vinegar topped with toasted sesame seeds, almonds and ramen noodles. A light and crispy salad for the hot summers, especially for 4th of July.
When I moved to Norway in 2014 I brought this crunchy coleslaw recipe with me and used it for sunny Oslotion summer bbqs.
5 years ago my good friend Hsiang Hsiang and I catered a public event. I prepared around 10liters of chopped vegetables and herbs for my coleslaw base topped with fried mushrooms. This event happened to be a rave, the kind of event no one is looking to eat cabbage. I then had the predicament of needing to preserve 9liters of premixed coleslaw in our little Bislett apartment. I took to fermenting out of necessity and tried a series of different recipes including the el salvadorian cortido. I loved it and gradually started making a non-fermented version that reminded me in a way to my grandmothers recipie, but brighter in flavor. More like pickled cabbage.
Anywho, there’s is usually a container in the fridge that I am picking out of when I need a snack. Goes great with Cuban black beans, tacos, or bbq.
For å lage dette trenger du
Slaw mix:
1 small cabbage, or 1/2 a medium shredded (I prefer purple cabbages cause the color is nice and pink)
3-5 carrots grated
1/2 medium purple onion, halved, sliced
2-4 green onions, chopped
1 bunch of grønland vegetable shop bundle of cilantro or 2 Änglamark, finely chopped
2-3 jalapeño or 1 habanero
Dressing mix (sorry, this is all to taste and always changing):
1 part vinegar to 6-8 parts water
1-3 spoonfuls of sugar
1/2-1 spoonfuls of salt
1-3 spoonfuls of oregano
Gjør følgende
1.Core and shred the cabbage in the shredder if you got one, or Ukrainian style (see notes)
2. Peel, end, and grate the carrots
3. Halve the purple onion, cut off the ends, take off the skin. Thinly slice across.
4. Wash cut off the ends, and thinly chop the green onions. I use the whites as well.
5. Wash and chop off bottom half of the cilantro that are mostly stems. I don’t remove all the stems because it takes too much time. Chop finely.
6. Cut the peppers half, remove the seeds and slice thinly along the short end.
7. Mix all the vegetables together in a large bowl
8. Add the vinegar and part of the water, and the rest of the ingredients 1 spoon at a time.
9. Mix together with your hands slightly crushing and softening the vegetables.
10. Taste and add more vinegar water sugar salt and oregano to taste
11. Should taste pickley, fresh, sweetish, and also enough oregano that that flavor comes through.
12. Enough water/vinegar that most of the vegetables are covered when you push them down.
13. Transfer and store in an airtight container.
14. Let marinate at least 3 hours and best the next day.
Ekstra info
This is how to shred cabbage. In 2022 I volunteered and cooked for a friends film festival in Vardø. I was working in the kitchen with Natalia from Ukrainian. She showed me how to properly shred cabbage: cut the cabbage in half long ways. Core. Hold the cabbage in one hand keeping the cut side out, vertical, with your knife in the other hand. With a sharp knife slice downwards across face of the cut side of the cabbage. Rotate on its end while cutting.