Cabbage
Curried Cole Slaw
1 small head cabbage (1 1/4 pound)
1 carrot (4 ounces), peeled
1/3 cup mayonnaise
3 tablespoons cider vinegar
1 tablespoon sugar
1 teaspoon salt
2 teaspoons poppy seeds
1/4 teaspoon Tabasco hot pepper sauce
1 teaspoon curry powder
Trim the cabbage and shred it on a slicer or by cutting it into thin slices with a knife. (You should have 5 to 6 lightly packed cups of cabbage.) Shred the carrot. (You should have 1 lightly packed cup.)
In a large bowl, mix together the mayonnaise, vinegar, sugar, salt, poppy seeds, Tabasco and curry powder. Add the cabbage and carrots, and mix well. Serve immediately or cover, refrigerate and serve later. The slaw will keep for up to one day.
Serve 4.
From “Jacques Pepin’s Kitchen, Cooking with Claudine,” by Jacques Pepin, 1996, KQED Books, San Francisco.