November 2010

Corinna, Corinna, way across the sea
Corinna, Corinna, way across the sea
Ain't done no good babe, since you left me...

Oscar's Famous Cole Slaw

Oscar’s Famous Cole Slaw (by Peter Dubow)

My father’s Cole slaw was known up and down the West Coast, thus—Oscar’s Famous Cole slaw. People who hate slaw would love his because it was garlicky and tangy, altogether different from the creamy variety.

Dad would hand grate cabbage but I use a Cuisinart (1mm disk—very fine). Lawry’s seasoned salt is all our family ever used so I wouldn’t know what other seasoning to recommend.

Ingredients:

Cabbage 1 head (serves 4-6)
Garlic! 1 clove or more
Green onions 1-3
Parsley 1 oz. more or less
Olive oil 1/3 cup approx.
Cider vinegar 1/8-1/4 cup approx.
Tarragon vinegar a splash or two
Lemon juice 1
Lawry’s seasoned salt to taste (about 1 tsp.)
Dry mustard 1/3 tsp. Approx.
Sugar tbsp. approx
Oregano careful—just a little
Salt to taste
Ground pepper ditto

Preparation:

Crush garlic with the back of a tablespoon and mix into dry ingredients in a wood salad bowl. Add finely grated cabbage and finely chopped green onions and parsley. Toss thoroughly. Add oil, vinegar and lemon juice. Toss a whole bunch more.

A secret to the slaw’s success is achieving the proper balance of vinegar, lemon juice and sugar to get just the right sweet and sour effect. Of
course, it’s always easier to add salt (and anything else) than to subtract
it.

You may have to try this recipe a few times before you even begin to
approach the magic quality my dad put into his Cole slaw.