South St. Louis County News

St. Louis Call Newspapers

South St. Louis County News

St. Louis Call Newspapers

South St. Louis County News

St. Louis Call Newspapers

This slaw is a unique make-ahead side dish

Around the Kitchen

Growing up as the first generation American in an Irish family gave me plenty of time to contemplate alternatives to the cabbage and potatoes that were the staples in my Irish relatives’ diet before coming to America.

This slaw recipe has evolved from my college apartment days.

But I just can’t keep making food the same way every time, so I’ve experimented with all kinds of peppers.

When I cook green peppers, I start by burning off the waxy coating outside. I put the green pepper under the broiler and place the pepper as close to the heat as I can manage. As the skin blackens, I turn them to expose the rest of the green flesh.

Once the pepper is charred, I throw it in a paper bag and close up the opening for at least 10 minutes. Heat from the pepper steams the waxy skin away from the flesh. When you pull the pepper from the bag, just run your thumb along the skin and the wax peels away easily.

The bitter taste is in that waxy exterior and this process eliminates most of it. At the end they are easier to slice, but you still are left with the taste of a green pepper.

If you are willing to go through the trouble to skin the pepper, why not do it with a sweeter red variety? When I steam the skin off red peppers, people think I’m using pimentos, another ingredient at play in this slaw.

This is a simple dish to prepare because the ingredients come to the party with such strong flavors. All you need do to enhance the flavor spectrum is let them get to know each other overnight in your refrigerator.

Sauerkraut Slaw

14 ounce jar of sauerkraut, do not drain

3 ounce can pimentos, chopped, do not drain

3 stalks celery, chopped

1 orange bell pepper, chopped

1 large onion, diced

3 large carrots, julienned

1 cup sugar

Mix in large salad bowl. Cover and refrigerate overnight.

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