California Central Coast Recipes

Cole Slaw-Paso Robles Style

2017 TheRomanticTable.com
Our recipe for Cole Slaw-Paso Robles Style is the perfect accompaniment for summer picnics or barbecues. Loosely inspired by the the former grand old restaurant "Joshua's", our cole slaw is made using green cabbage rather than their restaurant's recipe called-for red cabbage. (Personally we think that green cabbage is more tender and is much more delicate and easier to digest.) We also use a fresh fennel bulb that's shredded along with the cabbage, as well as black raisins. The fresh fennel really lightens-up the mixture and the raisins give it a nice sweet crunch interspersed amongst the fresh veggies.

For the vinaigrette, I go back to my "roots' and basically use the recipe that my grandmother taught me for making a good sweet-sour dressing: apple cider vinegar, granulated sugar, extra-virgin olive oil and a little salt and pepper. I also add a little dried fennel to boost the fennel flavor. It's a slaw that I could eat a couple times a week!-And because it doesn't have any mayonnaise or dairy products, you don't have to worry about it going bad if it's not refrigerated constantly.

This is one of my favorite and most versatile sides that can practically fit any occasion!


www.theromantictable.com 2017, Cole Slaw-Paso Robles Style
Preparation time: 15 minutes
Cooking time:
MAKES 6 SERVINGS.
re-calculate ingredients for:



Ingredients.

Small head green cabbage , washed and shredded
Fennel bulb , washed and shredded
2/3 Cup Black raisins
1/2 cup Apple Cider Vinegar
1/8 cup Extra virgin Olive oil
2 Tablespoons Granulated sugar
1/2 teaspoons Dried Fennel seed
Salt and Black pepper to taste



Preparation Directions.

1 Using a mandoline slicer or box shredder, shred the cleaned cabbage into small strands. Place shredded cabbage in a large salad bowl for tossing and set aside.

2 Using a mandoline slicer or box shredded, shred the cleaned fennel bulb into fine strands. Place shredded fennel in the large salad bowl for tossing and set aside.

3 Toss veggies thoroughly in salad bowl. Add in the raisins, as you toss the cabbage-fennel mixture.

4 To prepare the vinaigrette, measure out the vinegar, olive oil, and sugar and stir or whisk well. Add in the salt and black pepper and stir well again. Taste and correct seasoning for sweet-sour balance.

5 While tossing, cabbage, fennel and raisin mixture slowly pour vinaigrette over the mixture. Toss well. Refrigerate at least an hour to meld the flavors.


Wine and Food Pairing and Serving Suggestions.

Serve as a side dish to poultry, seafood, beef or pork, sandwiches or hamburgers. This is such a refreshing salad and so versatile that it lends itself to many occasions!

A tip from Sue!

Frying fish is not hard

Frying fish is not hard. The trick is to evenly coat the fish and allow the coating to set and dry a bit before frying. The purpose of the coating is to keep moisture in NOT absorb oil! To minimize oil absorption fry at a temperature between 350F and 400F max