Recipe: Montreal Vinegar Slaw

Montreal Vinegar Slaw.

Montreal vinegar slaw is just what you need to cut the fat when you are eating Montreal smoked meats (a version of pastrami, though I don’t think you are supposed to call it that) and poutine as served at a local place celebrating Montreal Month. Adapted from this recipe, which appeared in the Washington Post back in 2007. Makes quite a bit, maybe 16 servings.

Ingredients:
1 medium head green cabbage, shredded
1 T Kosher salt
4 medium carrots, peeled and coarsely grated, about 2 c
½ green bell pepper, pith and seeds removed, coarsely chopped
½ red bell pepper, pith and seeds removed, coarsely chopped
4 T white wine vinegar
1 T sugar
½ t ground pepper
½ t Kosher salt
2 T neutral oil
4 green onions, cut in half lengthwise then coarsely chopped, including some of the green, about ½ c

Method: place the shredded cabbage in a large bowl and add 1 T Kosher salt. Work the salt in with your fingers so it contacts all services. Rest for half an hour to two hours till the cabbage has wilted slightly and begun to throw off liquid. Transfer to a colander, rinse thoroughly to remove salt, then squeeze out most of the water with a kitchen towel pressed into the top surface.

Mix sugar, salt and pepper with white vinegar and stir till solids are dissolved; add oil and mix. Add cabbage, carrots, red and green peppers and mix to distribute dressing. Refrigerate for at least an hour then taste for seasoning; we found it needed more salt and black pepper. Mix in green onions just before serving.