Coleslaw with Green Onions


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I am in constant search of the best coleslaw. The tanginess of vinegar or citrus juice on crisp, uncooked veggies is just wonderful during hot summer days. I was looking for something I didn’t have to cook to heat up the kitchen, and also to use our green onions, which are basically the last things remaining in our poor August garden.

One of our raised garden beds is devoted (unintentionally) to only green bunching onions. We planted them two years ago thinking they were white onions–the ones that would produce a big head that we could pull all at the same time, braid together, and store in a dark place for months to come. But nope, they weren’t white onions; they were green bunching ones. Instead of making one big head, the plant just puts on other green onions right next to it propagating itself. So we harvest a couple from a plant at a time, and the plant keeps on producing. Hence, we have a whole bed devoted to only onions. Oh well. They end up in just about every dish we make.


1 one-pound head of green cabbage, cored, and cut into strips
1 1/4 c apple cider vinegar
1 c sugar
1 c grated peeled carrots
1 bunch green onions, chopped
1/4 c mayonnaise
1 bunch cilantro, chopped


Put the chopped cabbage in a bowl. Add the vinegar and sugar and toss. Cover and let it stand for 30 minutes. Drain. Toss and let it stand for 30 more minutes. Drain again. (At this point, you can let it sit in the refrigerator for up to 8 hours.) Next, add the carrots, green onions, mayonnaise, cilantro, and S&P. Enjoy!


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