Senger Cold Slaw

This is a cabbage "cold" or "cole" slaw recipe that has been handed down from the German-Russian (Senger) side of the family.

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The slaw is a very simple and inexpensive salad to make. The cost of the salad is basically the cost of the cabbage.

The salad was a family favorite because:

• Cabbage could be grown in the "hof." Thus the salad was almost free.
• Since cabbage, like potatoes, had a fairly decent shelf life (versus lettuce), the salad could be made most of the year (from garden produce).
• Store bought cabbage was also relatively inexpensive and readily available.
• One cabbage could feed a large family.
• Thanks to the vinegar and pepper, the salad had a little kick to it.

It is a good idea to assemble the following utensils before you begin:

• stainless steel food grater
• teaspoon measure
• 1/8-cup measure
• large mixing bowl (i.e., 3 times bigger than the cabbage)
• cutting board and sharp knife
• tasting bowl(s) and spoon(s)

The recipe can be easily adjusted to suit individual tastes. The following mix is one that I like. Generally watch out that you do not over salt, over vinegar, or over pepper (as regards your taste preferences). The recipe is based on a typical grocery store's 3-pound cabbage. The recipe should obviously be adjusted if the cabbage is significantly smaller of larger.

• 3 pound cabbage
• 1/8 cup of your favorite cooking oil
• 1/2 cup white vinegar
• 1 teaspoon sugar
• 1 teaspoon pepper
• 1 teaspoon salt

Start by finely shredding the cabbage. If you use the simple manual grater noted above:

1. First quarter the cabbage.
2. Then use the shredder (over cutting board) to shred the cabbage wedges.
3. Use the side of the shredder that has the rows of 5/16" diameter holes.
4. Periodically transfer the shredded cabbage to the mixing bowl.
5. Use the knife and cutting board to finely chop any cabbage that could not be shredded.

Then just mix all of the ingredients together. Remember that it is easier to add to the mixture than to subtract ingredients. Sample as you mix and adjust per taste.

The salad can be eaten immediately but it is usually cooled first.

Option: Adding sunflower seeds (without the shells obviously) gives the salad a little different texture and taste.

The salad will "age" over time as the vinegar marinates the cabbage.

• Some people like the salad right after it is mixed.
• Most people seem to like the salad after it has aged for a few hours.
• Some people prefer the salad after it has aged for a few days (e.g., leftovers).

The salad can be refrigerated for a week or so, as the ingredients do not tend to spoil.

Enjoy this very simple and basic cold slaw. It is a nice break from lettuce and spinach salads and it has very few calories in comparison with other "mayonnaised" salads, including German potato salads.