Crack Slaw

It’s usually the stuff that’s somehow bad for you that keeps you eating until it’s all gone, that taunts you and goads you for as long as it resides in the cupboard, the freezer, the fridge; it won’t let you rest until you’ve eaten every last morsel. As a rule, I won’t allow ice cream, cookies, or chips in the house (except for special occasions) because they just won’t leave me alone.

Early in the spring or so, I formulated a kind of slaw on a Weight-Watchers whim – cabbage & sweet onion, dressed with pomegranate molasses and a bit of sesame oil and rice vinegar. It was a brilliant combination: crisp, sweet, fragrant, pungent. I probably served it with grilled something-something, and tucked away the leftovers. Throughout the next morning, the slaw worked its siren song on me, and by lunchtime, I’d have hurt anyone who tried to come between me and that slaw. I made it my lunch, all two and some cups of it.

I’ve made it several times since, most recently yesterday. I was feeding a crowd on burgers and dogs and (homemade) baked beans and blueberry-peach shortcake, and I thought a lighter slaw would be a small kindness given the calorically high impact of everything else.

It’s a loose formula that goes something like this:

1 small head green cabbage
1 medium-sized Vidalia (or other sweet) onion
1 red bell pepper
1 orange bell pepper
2 TBSP pomegranate molasses
1/4 C mild rice vinegar
2 TBSP toasted sesame oil
Salt and pepper to taste

Finely shred the cabbage, and slice the onion and peppers very thinly in whatever way suits your fancy. In a large bowl, whisk together the pomegranate molasses and the vinegar until combined, then whisk in the oil and salt & pepper (I used about 2 TSP of coarse kosher salt and 1 TSP of freshly ground black pepper).  Add the vegetables and toss well to mix.

I think it’s better after it stands for a while – half an hour or so, and I prefer it at room temperature (until I'm scarfing it straight from the Tupperware). It occurred to me as I was typing this that some thinly sliced jalapeño or other hot pepper would add a welcome bite.

Try not to eat it all in one sitting, but if you do...don’t feel bad about it. The worst it will do is leave you with a mild case of, uh, meteorism.

Comments

[bloviatrix]

I was thinking how good this tasted when you posted about the meal over on the supper thread. Thanks for sharing the recipe - I'll have to try it.

[Cathy]

OH that sounds delicious!! I have to try it too. Thanks, GG.

[jennifer]

how do i make pomegranate molasses?!? i want to try this!

[GG Mora]

While you can make your own pomegranate molasses by carefully boiling pomegranate juice, it's much easier to just buy a bottle. It's available in any middle-eastern and many other ethnic grocery stores, or you can order it online: http://www.latinmerchant.com/productdetail.asp?ProductID=SCM0088a

[bloviatrix]

I finally made the slaw - we loved it! Thanks GG.

[Liza]

I added a tbsp of tahini. Hope you're not miffed.
It was heavenly. And I don't think it will make it through the day to the BBQ. Damn you, Mora!