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Simple Slaw with Olivelle Hatch Chile Olive Oil & Meyer Lemon White Balsamic Vinegar

Just Simple Slaw
Yield: about 2 quarts

Hardware

  • 16 quart stockpot / Y-peeler / salad spinner

  • Food processor with adjustable slicer attachment


Ingredients

  • 2kg green cabbage (about one extra-large cabbage or two medium cabbage)

  • 1kg sweet onions (about 2 large onions or 3 medium onions)

  • 500g red pepper (2 large peppers or 3 medium peppers)

  • 500g green pepper (2 large peppers or 3 medium peppers)

  • 175g carrots (about 6-8 medium-sized carrots)

  • ¾ cup Diamond Crystal kosher salt

  • 2 tablespoons Olivelle Hatch Chile Olive Oil (or to taste)

  • 3 tablespoons Olivelle Meyer Lemon White Balsamic (or to taste)

  • 1 tablespoon rice wine vinegar (skip if unavailable)

  • ½ teaspoon fresh ground black pepper (or to taste)


Procedure

  • Clean and core the cabbage, peppers, and onions. Slice with the food processor adjustable slicing blade set to 2.5 and add to the stockpot.

  • Skin the carrots with the Y-peeler. Once skinned, use the Y-peeler to shred the carrots, and add to the stockpot.

  • Add the salt to the stockpot and mix. Mix with your hands until the salt wilts the vegetables to the point where they are submerged in their own liquid. (Do not skip this step or use less salt—you are using the salt to osmotically remove excess liquid from the vegetables, because excess liquid is the enemy of good slaw.)

  • Drain the vegetables. Soak the vegetables in water for 15 minutes, drain, and soak another 5 minutes or until the vegetables no longer taste salty. Spin in the salad spinner, draining as necessary, until the vegetables throw only a small amount of water.

  • Thoroughly rinse and dry the stockpot to remove any salt. Add the vegetables, Olivelle Hatch Chile Olive Oil, Olivelle Meyer Lemon White Barrel Aged Balsamic, rice wine vinegar, and black pepper. Use your hands to mix thoroughly. Serve immediately or allow to chill in the refrigerator for the flavors to meld.

  • Keep any leftovers refrigerated and consume within 7 days.

* Olivelle Oils & Vinegars are currently being sold in store only. Visit us at 1725 Penn Avenue to sample.*