Advertisement
YOU ARE HERE: LAT HomeCollections

The World of Ribs : The Great Rib Side Dish--Coleslaw

September 05, 1991

Roasted peppers and daikon go into chef Bradley Ogden's vegetable slaw. The recipe comes from his new book, "Breakfast, Lunch and Dinner" (Random House: $27.50).

BRADLEY OGDEN'S VEGETABLE SLAW

1 sweet red pepper, roasted, peeled and cut into thin strips

1 green pepper, roasted, peeled and cut into thin strips

3 cups thinly shredded cabbage

1 (6-inch) piece daikon radish, peeled and julienned

2 medium carrots, peeled and julienned

Boiled Dressing

1 tablespoon fresh grated horseradish

Salt, pepper, optional

In large bowl toss together red and green peppers, cabbage, daikon and carrots. Add just enough Boiled Dressing to moisten slaw well. Add horseradish and toss to mix completely. Taste for seasoning and add salt and pepper to taste if needed. Refrigerate slaw for 30 minutes to develop flavors. Makes 6 servings.

Boiled Dressing

1 cup white wine vinegar

1/2 cup sugar

1 teaspoon dry mustard

1 tablespoon celery seed

1 1/2 teaspoons freshly ground black pepper

1 teaspoon kosher salt

Pinch cayenne pepper

1/4 cup olive oil

Place vinegar, sugar, dry mustard, celery seed, pepper, salt and cayenne in small saucepan. Bring to boil over medium heat and boil 5 minutes. Remove from heat and stir in olive oil. Set aside to cool. Makes about 1 cup.

There are several versions of coleslaw in the recent book, "Neighboring on the Air: Cooking with the KMA Radio Homemakers" by Evelyn Birkby (University of Iowa Press: $14.95). This one comes from homemaker Jessie Young, the first of the women broadcasters on the Iowa radio station KMA to share her recipes and household advice on the air directly from her home.

HOT SLAW

4 slices bacon

1 tablespoon brown sugar

1 tablespoon chopped green onion

1 teaspoon salt

1/4 cup vinegar

1 medium head cabbage, thinly sliced

1/4 cup thinly sliced red radishes

1 small stalk celery, thinly sliced

Fry bacon until crisp in medium skillet. Drain bacon on paper towels and reserve drippings in skillet. Add brown sugar, green onion, salt and vinegar to drippings, stirring until smooth. Crumble bacon and add to drippings. Add cabbage, radishes and celery. Toss lightly and heat through. Garnish with parsley, if desired. Serve at once. Makes 6 servings.

Advertisement
Los Angeles Times Articles
|
|
|