Last night was a fried chicken feeding, and what better on a warm autumn night to go with fried chicken than slaw! This slaw has a racy splash of apple cider vinegar and a goodly amount of ginger spiked with a bit of celery seed.
3/4 oz. ginger, peeled and sliced thinly across the grain
3/8 oz. garlic, peeled and crushed
1/2 oz. honey
1 oz. apple cider vinegar
3 oz. Best Foods mayonnaise
1/8 t. celery seeds
Combine the ginger and garlic in the cup of a smoothie machine, and place on the scale. If you don’t have a smoothie machine, a blender will work, but you will probably have to double the batch. If you don’t have a scale, consider buying a scale.
Measure the honey into the top,
then the vinegar.
Screw the blade base on, and process until smooth, shaking as needed to incorporate all chunks.
Unscrew the base, and return to the scale. Zero the scale, then measure the mayonnaie in. Spoon the 1/8 t. of celery seed on top, and screw the blade base back on. Process just to mix.
Reserve. Stores well for up to two days in the refrigerator.
Vegetables for Slaw
12 oz. napa cabbage, sliced into 1/4″ strips
1 1/2 oz. carrot, peeled and julienned on the mandolin
7 oz. apple, julienned on the mandolin
1 1/2 oz. scallions, green part only, sliced 1/8″
1 oz. cilantro, rinsed, shaken dry, and roughly chopped
Prepare all ingredients as directed, then combine in a suitable bowl wtih the sauce and mix to distribute evenly. Season to taste with salt and pepper. Allow to sit for half an hour to allow the sauce to soften the vegetables. Be ready for a bright splash of flavor next to your fried chicken!