Wednesday, September 08, 2010

Caul Slaw

Why not? It's cruciferous. Cauliflower is delicious raw. (And you think you don't like it raw! Cut it up into cabbagey ribbons; you'll gobble it up.)
I made this slaw with a couple of sliced fresh chili peppers (one was a skosh spicy). Some red onion. Vinegar from my constantly growing and depleting homemade vinegar collection (I am overdue for some new apple cider vinegar). Oil, salt, pepper. No mayonnaise, and jeepers, am I off mayonnaise? (No, I just ate a BLT the other day.)
The result was really crisp, new, clean. Still reminiscent of slaw, but so new.
Cranky wants more, now.

15 comments:

Greg said...

A great idea my wife will love this. Great bowls too. What the heck are they siting on?

cookiecrumb said...

Greg: Give it a try.
We got those tiny bamboo bowls at Crate and Barrel, back when it was at the "rich" mall.
That table? It's crafted of thick twigs. Maybe willow. Very cabin, very rustic. It was perfect for our Mill Valley abode, and now we drag it onto the patio for summer.

Zoomie said...

You scared me for a minute when I read the title - couldn't _imagine_ caul fat in cole slaw. Whew!

cookiecrumb said...

Zoomie: Ha ha! I didn't make the connection. Eek.
Here's your etymology lesson for the day --
Kale
Caul (iflower)
(Broc) col (i)
Kohl (rabi)
Cole (slaw)

See what all the unparenthesized syllables have in common?

namastenancy said...

HA! You are channeling recipes from the House Of Vinegar over here in SF. I love that version of cauliflower and have mixed it with barely steamed broccoli and other variants. Red onions, hot peppers, vinegar. Bliss.

cookiecrumb said...

Nancy: Ha! I did a barely steamed broccoli salad a couple of years ago. Very nice.
We should collaborate on a cookbook. Burpy Breath.

Zoomie said...

Got it - but let's call it cauli slaw. 'Kay?

Heather said...

And, well, also those Amish (and those Southerners) put cauliflorets in their rotkohl-ish chow chow. I'm making some right now, as a matter of fact, with all these green tomatoes that could have really used your bum tomato rancher's hand (and sunny California clime). I'm using half a head of chowliflower in mine (okay, that was a bit of a stretch, even for me).

Ms Brown Mouse said...

O thank GOODNESS, I too saw caul and imagined you peeling icky stuff of the heads of newborns *shudders*
Isn't your caul supposed to protect you from drowning or something?

Ms Brown Mouse said...

Yep, just checked Prof Wiki - "Over the course of European history, a legend developed suggesting that possession of a baby's caul would give its bearer good luck and protect that person from death by drowning. Cauls were therefore highly prized by sailors. Medieval women often sold these cauls to sailors for large sums of money; a caul was regarded as a valuable talisman."

cookiecrumb said...

Zoomie: Oh, OK, I guess. Grump, grump.

Heather: Another one! New to me. And guess what. If we get six ripe tomatoes this year (from seven plants), it'll be a mackerel.

Angel Mouse: OMG. I was Googling caul yesterday and saw some images of caul births. Awesome! I never heard of it before, but you've got the whole mythology down. (To a science.)

Shine said...

Awesome post Cookie. Although (laughing) I have to admit my stomach is getting queasy reading the comments.

With the occasional exception, I prefer coleslaw with vinegar bases to the mayo variety.

I have been thinking lately that I need to include more 'white' foods in my diet and this is a perfect way to get cauliflower in there. My hubby is not fond of it but this may be a way to sneak it in flavorfully...

cookiecrumb said...

Shine: How funny are you! I am known for my love of white foods. Not your super, oxy foods, alas. But I love tofu, cauliflower, noodles, taters. Buttermilk!
Anyway.

Ms Brown Mouse said...

mmmmm white food, you like Fior di latte then?

cookiecrumb said...

Angel Mouse: I love it. I should really get serious about trying to make some at home.