The recipes from our Recipe Swap never cease to surprise me. They’re always odd, or old-fashioned. Sometimes they’re just plain gross.
This month, Christianna from Burwell General Store asked a group of us to re-interpret a recipe for “Coleslaw – Oregon Style.“
I was instantly intrigued by this recipe, as I am an Oregonian. And I happen to love Oregon, a lot. I assumed that an Oregon-style coleslaw would be awesome.
I was quite wrong.
When I looked closely at the recipe, I realized that this coleslaw recipe calls for exactly one cup of sugar. ONE CUP OF SUGAR FOR 2 POUNDS OF CABBAGE. That’s a lot of sugar. It just seems so un-Oregon?
So, my goal for this recipe swap was to help set the record straight. I set out to make an Oregon-style coleslaw that reflects what I know and love about Oregon. I made a coleslaw that’s healthy and light. It’s unique. It’s green (Literally green. The dressing is made out of an avocado and green onions). It doesn’t have any sugar in it whatsoever.
This is my version of Oregon-style coleslaw. If I may say so myself, I think Oregon would be proud.
RED CABBAGE SLAW WITH CREAMY AVOCADO DRESSING
(Adapted from Blackberries and Blood Oranges)
1 small head of red cabbage (or 1/2 of a large head of cabbage)
1 bunch of green onions
1-2 carrots, julienned
1-2 serrano chilies
1/2 cup of cilantro, roughly chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon ground cumin
2 teaspoons lime juice
Salt & pepper, to taste
Optional: Extra avocado for garnish
In a blender or food processor, blend green onions (reserve a few to toss into the slaw), vinegar, chilies, olive oil, lime juice, cumin, avocado and half of the cilantro. Blend until the mixture is smooth and creamy. Season with salt and pepper. (The dressing will be rather thick at this point, so feel free to add extra oil, vinegar, or water until it reaches desired consistency.)
Using a knife or mandoline, slice the cabbage thinly. In a large bowl, toss the cabbage, sliced carrots, and the rest of the cilantro and green onions.
Gently toss the cabbage mixture with the avocado dressing, until coated. Chill for 15 minutes before serving. Prior to serving, squeeze a little extra fresh lime juice over the slaw.
Note: this slaw does not keep well. It is best consumed on the day you make it. However, if you have extra dressing leftover, it can be stored in a sealed jar in the fridge for a few days.