Salad, Slaw, non-traditional

This is my version of a Rombauer/Becker recipe from the 1975 edition of the Joy of Cooking (p. 97), called Coleslaw for Barbeque.

For the dressing:

  • 1 cup yoghurt-mayonnaise combo (I prefer ~2/3 yoghurt; you can also do all mayo)
  • 2-3 tsp mild vinegar
  • 1/8 tsp Worchestershire sauce
  • 1/4 tsp sugar
  • salt and pepper

Before you measure the yoghurt-mayo, mix the other ingredients until the sugar and salt are dissolved, then add the yoghurt-mayo. Set completed dressing aside to marry.

For the veggie part of the salad, I use:

  • 3-6 cups leafy greens, torn into bite-sized pieces
  • 1-2 cups shredded nappa cabbage
  • 1 carrot, grated or chopped fine
  • 1/2 green or red pepper, cut into strips (or both)
  • 2-4 green onions, sliced

If you’re going on a picnic, keep the veggie part in a large plastic bag, and add the dressing when you’re ready to eat. You can even mix the salad in the bag.

The R/B version calls for regular green cabbage, but I like the less-pungent flavor of the nappa much better.