Recipe: Saratoga Slaw

Saratoga Slaw. A fellow taster detected thin slices of apple and I do think I see some in this serving, though it isn’t in the recipe.

The Cornell Cooperative Extension of Saratoga County held a 4-H fundraiser recently featuring Cornell chicken served with various sides including a thimbleful of slaw. Did you make the slaw here, we asked? Yes, everything is our recipe. A friendly AI produced the formula, which is a worthy vinegar-based mix. Saratoga Slaw deserves recognition as a regional food specialty, just like Saratoga Chips.

Ingredients:
6 c shredded cabbage
1 T Kosher salt for crisping cabbage (optional)
2 medium carrots, peeled and grated
4 scallions, thinly sliced*
1/3 c apple cider vinegar
1-2 T honey
2 t Dijon mustard
1 t celery seed
½ t Kosher salt
¼ t ground black pepper
¼ c olive oil

Method: work 1 T Kosher salt into the cabbage and let it sit 60 minutes in a colander; rinse and squeeze out liquid. This step is optional but will produce crisper slaw, so no reason not to do it.

Whisk together all dressing ingredients except oil till the solids are dissolved. Add oil and whisk a bit more to emulsify. Pour the dressing over the cabbage, carrots and scallions* in a bowl and mix thoroughly. Refrigerate at least two hours before serving alongside Cornell Chicken or other grilled meat.

*There were no scallions in our takeout order, possibly a decision made by the cooks since not everyone loves alliums like we do.