Bánh Mì (Vietnamese Sandwiches) - GF and Paleo Versions

by Michelle

   My first encounter with Bánh Mì was at a corner market in downtown San Jose, California.  The small store featured a tiny counter where the thinly layered sandwiches were made to order. What makes Bánh Mì special and crave-worthy is the lightly pickled vegetables that top the choice of savory filling. The sandwiches were inexpensive and it wasn't uncommon for my male work colleagues to order more than one for lunch.
   Bánh Mì can be difficult to source in my stretch of the Sonoran desert so I went about creating a recipe that I could make easily at home. Traditionally, the sandwich bun is very light in consistency and texture. When I'm too lazy to make baguettes, I buy hoagie rolls. I've been known to slice the rolls open and remove some of the inner crumb to make the bread lighter.
   The rolls in San Jose weren't toasted, but I like to toast the buns, then slather a bit of pâté across the bottom bun. Unless you absolutely despise pâté, don't skip it. The pâté adds a special flavor that you're not going to add in any other way. I've made Tartine Bakery's quick chicken liver pate, and I've also used a tasty vegetarian mushroom pâté from Trader Joe's. Layer on thin slices of protein, top with the pickled vegetables and garnish with fresh cilantro leaves or arugula. If I had to choose between the cilantro or arugula, I'd choose arugula.
  Everyone I have served this sandwich to loves it. This is a great make ahead meal and I wouldn't hesitate serving Bánh Mì buffet-style for a party. You can grill the meat a day or two ahead of time. Then all you need to do is make the pickled vegetables on the day your serving and thinly slice the cold meat. The vegetables will hold beautifully in the brine for many hours in the refrigerator. If you have leftover vegetables, they'll still be tasty the next day but they do lose a little crunch with aging.
   If you make this recipe, let me know if you love it as much as I do. Also, I'd appreciate reading about your favorite sandwich in the comments.

Bánh Mì (Vietnamese Sandwiches) - GF and Paleo Versions

The Farm to Fermentation Festival in Sonoma County and Small Batch Fermented Veggies

My Traveling Tales by Linda

"We must remember, rediscover, and reclaim our ancestors, however we can, and honor, protect, and perpetuate their gifts, including tangible ones such as seeds and fermentation processes. Cultural revival is necessary in order to maintain their great legacy to us. Keeping it alive is the ultimate in ancestor worship."   — The Art of Fermentation by Sandor Ellix Katz

Scenes from the 2015 Farm to Fermentation Festival held in Santa Rosa this past Saturday.

A couple of lovebirds pose for me in front of Red Horse Pizza from Sebastopol.

   After a few years of missing the Farm to Fermentation Festival held in my neighboring city of Santa Rosa, California for the past few years, I finally managed to get the event on my calendar and purchase VIP tickets (which included access to the beer, wine and cider vendors) for this popular and casual bash which this year was held for the first time at the large Finley Community Center in order to accommodate the increasing number of enthusiastic attendees.

Woodfour Brewing Company located in the beautiful town of Sebastopol, California.

   America's increasing awareness and love of fermented foods and beverages is something that is exciting to me. I have been extolling the virtues of fermented foods for many years now, and it is great to see that the once nearly forgotten art is gaining in popularity, and people are fermenting all kinds of things in their home kitchens again, as they once did not so very long ago. I have written about how my own father enjoyed stopping by his grandparents' house on his way home from school for a dish of homemade sauerkraut, which he says that he "would rather have than a dish of ice cream".

Foxcraft Hard Ciders were delicious — I especially liked the Blood Orange cider.

Baeltane Brewing out of Novato was serving up delicious artisanal beers.

From Sandor Katz, one of the world's leading proponents and authorities on the art and benefits of fermentation:

Fermentation makes foods more nutritious, as well as delicious. Microscopic organisms – our ancestors and allies – transform food and extend its usefulness. Fermentation is found throughout human cultures. Hundreds of medical and scientific studies confirm what folklore has always known: Fermented foods help people stay healthy.

Many of your favorite foods and drinks are probably fermented. For instance: Bread, Cheese, Wine, Beer, Mead, Cider, Chocolate, Coffee, Tea, Pickles, Sauerkraut, Kimchi, Salami, Miso, Tempeh, Soy Sauce, Vinegar, Yogurt, Kefir, Kombucha.

Jeff Wilson of Bubbies® spent a great deal of time with us sharing info on large scale fermentation.

The beautiful fermentation crockery on the left is available from Architectural Ceramic Design.

   Mark and I happily wandered through the exhibition halls and tents, both of us sampling a huge array of fermented foods and chatting with the producer/vendors. The biggest surprise for me was just how many craft ciders are being produced. We live in what used to be prime apple-growing territory, which sadly declined in popularity when imported apples from other countries and states caused the price to drop substantially and unfortunately put many apple growers out of business in Sonoma County. It is really nice to see these old orchards reviving with the increasing popularity of hard ciders which are truly delicious. Each cider maker is putting their own spin on their creations—from fruit and herbal additions, to the types of barrels that they are using for aging the cider.

Angela Wooten of Taylor Maid Farms serves up some nitrogen draft tap cold-brewed coffee to Mark. I already had my quota of caffeine for the morning, but I did take a sip. 
Wow... absolutely delicious!

The San Francisco Microscopical Society provided several microscopes 
and slides for attendees to check out. Beneficial bacteria rules!

   We managed to hang out and be entertained for almost the full six hours. The different array of products and knowledgeable people present was truly amazing. We also participated in a fermenting class unexpectedly, when seats became available. More about that with this week's recipe at the bottom of this post.

Sonoma Brinery's handmade sauerkrauts and pickles are delicious and always in my fridge if I am between batches of my own sauerkraut or pickles.

Scott Heath and Ellen Cavalli of Tilted Shed Ciderworks. The Barred Rock Barrel-Aged Cider
is aged in Tennessee Bourbon barrels. Yum!!

Ciders from Specific Gravity Cider Company and mead from the San Franciso Mead Company.

   Along with cider, mead, which is made with honey, is where fermented beverages began in human history. In other words—it is ancient and growing in popularity. Our friend, Carly Verhey was representing for Heidrun Meadery located in Point Reyes Station. Check out my visit to Heidrun by clicking here.

Kimchi is a traditional fermented Korean side dish made with vegetables and a variety of seasonings. Current research has shown that it has antiviral properties.

Aruna Lee of Volcano Kimchi—a San Francisco-based producer of quality handmade kimchi.

Reverend Nat's Hard Cider, The Bone Broth Company and Revolution Bread.

Happy Girl Kitchen Co. and Kraut Source—from whom I purchased new fermenting supplies.

Russian River Brewing Company — famous for its elusive Pliny The Elder
and other traditional "hopped-up" brews. These guys were a lot of fun.

Beer Belly Fermentation Supply was brewing right out of the nearby fountain.

   We couldn't have asked for a better day, and there was just too much to fit into one afternoon with all the classes, producers to talk to, and samples to try. We will be going back next year for sure!

Mark and I each came home with a jar of veggies to ferment from the class we attended. We are each trying out a different top that we bought at the festival. Check out the simple recipe below.

French Carrot Salad and Sin City

My Traveling Tales by Linda

Me buying carrots at my local farmer's market.

       I did not visit Las Vegas until I was in my forties. This was mostly by intention on my part  since its reputation for glitzy seediness and over-the-top trashy opulence never exactly appealed to me. Really... a fake Eiffel Tower and smoky casinos with no windows in which it is always the same time of day? Not for me I thought. However, that all changed when Michelle won a sales contest and took me on weekend to Las Vegas paid for by her company. I remember getting good advice before I went. A friend suggested that I suspend all judgement and just enjoy the free trip, and that is exactly what I did.

View from our room at the Palazzo. You can see the Treasure Island "volcano" erupting.

Juliette had to drag me to Fremont Street, and then I had an absolute blast 
photographing the lights and old neon signs.

    I remember someone saying to me beforehand, "Just think of it as an adult Disneyland." So with that in mind I traveled to Sin City for the first time. I must admit that in spite of my latent puritanical leanings,  I enjoyed myself immensely. Such a spectacle, however unsustainable it may be, was a source of many sensory wonders. I have to say that the immense "theme park" that has been constructed is nothing if not enticing. What does all this have to do with French carrot salad you might ask?

The famous spurting fountains of the Bellagio.

    Since Michelle is a regular visitor to Las Vegas because of frequent business trips there, she is also "in the know" about the great food to be found. On our first night in town, we luxuriated in the late afternoon out on the patio at Mon Ami Gabi, a upscale French bistro on the strip and situated near Paris where were staying. The heat of the day was fading, and with our chilled glasses of wine we were served a plate of crusty french bread and a ramekin filled with a shredded carrot salad. It was not sweet like the carrot salad with raisins of our childhood, but instead was dressed with a delicious and tangy vinaigrette. Since that day (and after Michelle's skilled inquisition of our waiter), we have tried our hand at making it at home.

 
   I have been back to Las Vegas several times since my first memorable adventure. My last visit was our Sistercation of two years ago, when all three of us were able to meet up and live the high life at the Palazzo for almost a week during our annual get together, which we described in our Sistercation Trilogy posts. When in Vegas, I do however always think back to my first visit with Michelle and the great time I ended up having much to my surprise. Just remember... what happens in Vegas stays in Vegas, unless you decide to publish the photographic evidence on your blog.

Linda (left) and Michelle... Las Vegas circa 2004.

Will Work For Great Wine and Linda’s Heirloom Caprese Salad

My Traveling Tales by Linda

Surrounded by his team, David Coffaro blesses the grapes.

"It's so essential that a winemaker give some of his personality to his wine. His personality is part and parcel of the wine itself. The greatest wines have implanted in them the ideas of the winemaker as to what they should be. His character is part of the wine. ~Max Schubert

   I have written on a previous occasion about how I believe that the Universe conspires with us every now and then, to bring about a joyful synchronicity in our lives, such as the events that led to me to meet my long lost cousin, Syd, many years ago. I like to think of these tidbits of happy life experience as little jewels scattered along the often difficult path of life. They serve as reminders for us now and again, of the myriad and rich ways that we humans all interconnect, as we weave, in a seemingly haphazard fashion, in and out of one another's lives. This past week, I was fortunate to be present for just such an experience. I just happened to show up at the right place, right on time.

Monica and Clarke

   I wrote at this time last year, that fall in Sonoma County is a magical place to experience. When my besties, Monica and Clarke came to dinner two weeks ago for a homemade pizza-on-the-grill  party at my house, they brought a bottle of wine that gained my highest admiration once we started sipping. Monica and Clarke have great taste in wine. And not only do they share a great palate, but they have a knack for searching out small and singular wineries that make outstanding wines which are also sold for fair prices. This particular bottle was grown and bottled not far from where I live, I was most pleased to discover. Down the road a stretch in the beautiful Dry Creek Valley, David Coffaro Vineyard and Winery is making some mighty fine wines.

   I called the winery the next morning and Dave answered. After talking with him for a bit, he suggested that I stop by the winery tasting room at my convenience and try some wines. He and his assistant winemaker, Matt Wilson, make over 20 different varietals, so there is a lot to choose from. I told him that I planned to pay a visit on Friday, and he said that they would be busy starting the harvest that day, but to check in with Cindi in the tasting room. This year instead of my Canon Powershot, I grabbed my Canon 50D Digital SLR (she cackles happily to herself), put on a pair of jeans with my new green cowboy boots for fall, and headed out into the sparkling late summer afternoon with the sunroof wide open.

   Wine tasting in West Sonoma County, is generally speaking, a whole different experience from wine tasting in Napa. West Sonoma County is off the beaten path, and thankfully absent are the ostentatious and grandiose winery tasting rooms where tour buses frequent and gift shops abound. They are often filled with throngs of tourists, all vying for a chance to taste some wine from some poor beleaguered soul behind the tasting bar.
   When I wandered into the unassuming tasting room at the David Coffaro Winery after taking some photos of the gorgeous views of the vineyard just outside, I was greeted by Cindi with a warm smile. Two couples from Pennsylvania where just finishing up, and I had the place to myself. Cindi began pouring and as I savored, and she began answering my many questions. Dave had a background in finance, she explained, but discovered his true passion was in farming. He began growing grapes many years ago for other winemakers, but he eventually transitioned into making wines for himself, and boy howdy, am I ever glad that he did.

   Dave's philosophy incorporates the belief that his premium wines should be available for a fair price. The bottle that Monica and Clarke brought to me, I discovered, was purchased as a part of the Crazy Coffaro's Futures Program. This is an ingenious way of offering the best possible deal to the buyer. You purchase the bottle for the next year in advance... in other words, those grapes have not yet been grown, harvested or made into wine. The risk involved is shared by you and the winemaker, and therefore the bottle price for a potentially fantastic bottle of wine also is an amazing value.

   As I continued my tasting, Matt, the assistant winemaker, approached me and having seen my enormous camera, tentatively asked if I would be staying a little longer? My curious expression led him to explain that the first of the Zinfandel harvest was being brought in, and they had neglected to arrange for a photographer to document the annual gathering of the crew and the blessing of the grapes. An elated me... Miss Wannabe Professional Photographer, could barely contain her enthusiasm for the proposed project. I explained about the Salvation Sisters blog, and my wish to do a blog post on the winery... so a deal was struck.
   To further add to the synchronicity of events, Matt it turns out, is from the same very small town where my son, Jordan, now lives in the scenic and mountainous Plumas County of California. I wrote about my travels to see Jordan this past spring when he and his firefighting friends grilled baby back ribs for me. Matt moved to San Francisco after graduating from high school, where he attended culinary school. In 2005, he began working for the David Coffaro Winery as a cellar hand. When the assistant winemaker left to pursue his own winery in 2006, Matt became the assistant winemaker.

   With all hands on deck in front of the wine press and a huge bin of the freshly harvested grapes, Matt uncorked a bottle of the 2009 Sparking Pinot and poured a toast for all. Dave made a blessing and offering to the new harvest, and then we all cheered and clinked glasses with one another. I took photos as fast as my camera would go while trying to drink the delicious bubbly at the same time... a challenge, but one that I would eagerly accept again.

  
   Pat Coffaro, Dave's wife, and Cindi, kindly gifted me with a bottle of their 2009 Block 4 to take home. I had tried it in the tasting room prior to taking the photos and had given my two thumbs up to the silky and fruity blend with bright flavors. So I suppose that this bottle represents my first paid gig for photos. Wonders will never cease. And in the future, if anyone should ask… I will work for great wine.

Linda's Heirloom Caprese Salad

Quick Cucumber Pickles and Marinade for Vegetables

by Michelle

   In the summer, my mother and grandmother would quickly prepare pickled cucumbers. The peeled and thinly sliced cucumbers would float in a red wine marinade. As a child, I would gorge on the pickles until I felt as if my stomach would burst.
   When I discovered Chicken Satay with Spicy Peanut Sauce and Cucumber Salad, it was an instant nirvana sensation. Fast forward a decade and some change, and I was biting into my first Bánh Mì Vietnamese sandwich - a soft baguette smeared with pâté and piled with thin slices of meat and topped with a mélange of pickled vegetables usually comprised of cucumbers, carrots, daikon radish, chile pepppers, and cilantro. I also like to add thinly sliced scallions or rings of shallots and will sometimes exchange parsley for the cilantro and red radishes for the daikon depending upon what's on hand in the refrigerator.
   Somewhere along the line I began using the cucumber pickle marinade for the vegetables mix and it's been sandwich happiness ever since. I like to make large batches of the marinade and store in the refrigerator. It's not necessary to completely cover the vegetables with the marinade, if you are willing to give the vegetables a gentle stir now and again until serving time. Generally, the vegetables marinate very quickly within a handful of minutes and are a great side to Dragon Noodles or just about any sandwich.

Quick Cucumber Pickles and Marinade for Vegetables

   This recipe hails from Real Thai by Nancie McDermott (Chronicle Books 1992). Pick-up the book to try the most excellent Satay recipe.

1 cup white vinegar
1 cup water
1 cup sugar
2 tsps sea salt
English cucumbers, peeled or unpeeled, cut in half and sliced cross-wise, about 1/4-inch thick

1. Combine all the ingredients in a saucepan over medium heat. Stir until the sugar and salt is dissolved. Set aside until marinade is at room temperature, then refrigerate and use as needed for the amount of cucumbers or vegetables you have prepared.

Salsa Fresca

by Michelle

   Growing up in the Southwest has meant eating excellent Mexican food over the course of my lifetime. My taste buds would be very sad indeed without the cuisine that hails from south of the border. Mexican food is the first thing I want after returning home from a long trip. After being sick, I know I am surely on the road to recovery when I begin to crave tacos with lots of fresh salsa.
   This particular salsa is great party food served in a glass bowl alongside tortilla chips and homemade guacamole and washed down with our favorite margaritas. If I'm feeling especially energetic, I make mango salsa, too. My friends really appreciate homemade salsas and the spicy condiments are usually consumed rather quickly. Therefore, sometimes I'll make two batches for a party, reserving a bowl of each to be set out as part of a dinner buffet. Dido for the guacamole.

Linda's Salsa Fresca

   Salsa Fresca is a first cousin to Pico de Gallo resplendent with the flavors of  ripe tomatoes, chiles, onions and lime juice. Scoop it up with chips, spoon the fresh mix into burritos, or for extra zing heap a healthy serving on top of a taco salad. Although the recipe calls for yellow onion, you can also successfully use a diced red onion or sweet yellow onion, if you like.
   As with any dish that primarily uses fresh ingredients, you need beautiful deeply colored ripe red tomatoes for this recipe. If it is the heart of winter, without access to hot-house tomatoes you will be better off making a different kind of salsa, one that Joan, my mother-in-law would occasionaly make with canned tomatoes that is entirely different than the fresh concoction offered here. Of the two, I would always choose fresh, but hey, when your jonesing for some salsa, just about anything will do over having no salsa at all!

1-2 medium limes, freshly squeezed
1-2 medium jalapeno chiles, stemmed, seeded and finely diced
1 medium yellow onion, peeled and finely diced
5-6 medium vine-ripened or hot-house tomatoes, diced
1 4-oz can diced green chiles, such as Hatch green chiles
1 6-oz can black olives, drained and sliced into rounds, optional
2-3 Tbsps minced parsley
3-4 dashes Tobasco
1-2 spashes olive oil
sea salt and freshly ground black pepper, to taste

Procedure:
1. Squeeze the limes and add the juice to a medium sized bowl. Add the minced jalapenos and stir, then the diced onions. Stir again. Add the tomatoes (leaving most of the seeds behind on the cutting board), canned chilies, olives (if using), salt, pepper,Tobasco and olive oil. Let sit for 30 minutes, stirring occasionally. Serve with chips and guacamole or as a garnish for any of your favorite Mexican foods.
2. This salsa is best the day it is made, served at room temperature although it will last several days, covered in the refrigerator.

Riffs on Coleslaw

by Michelle

   For years I served a knock-off version of Kentucky Fried Chicken's recipe, which is sweet and creamy and rests for at least 4 hours in the refrigerator before being served. I still like the recipe, especially on tacos and in sandwiches. When I lived in California last year with Linda, she introduced me to a variety of quick coleslaws. I now prefer the crunchy texture and fresh flavors of quickly made coleslaws and they are a breeze to make.

   A variety of mix and match ingredients are tossed in a salad bowl earlier in the day. Stash covered in the refrigerator until just about ready to serve. About 5 to 10 minutes before dinner the dressing ingredients are added and the entire mix is tossed thoroughly to distribute the dressing. Taste; adjust seasonings, adding more vinegar or oil as needed to find the right balance of yin and yang or sweet, salty, sour. Toss again, adjust seasonings again, if needed and serve.

   We assembled coleslaws on the fly to match whatever else was being served that night. We added fennel to the mix for an Italian meal or daikon and picked ginger to an Asian meal. Pickled jalapenos and jicama work well for a Mexican meal that might include tacos, enchiladas or tamales. Coleslaw avails itself to constant interpretation and is always a tasty revelation.

   You know and I know that to be healthy we must eat plenty of fruits and vegetables daily. Scientific research shows humans should have a particular focus on chowing down the cruciferous vegetables, of which the family members are easily recognizable: cabbage, broccoli, cauliflower, kale, daikon radish, horseradish, brussel sprouts, bok choy, and more. Simply put 100 calories of cruciferous vegetables can provide 25%-40% of your daily fiber requirement - that's a high return on investment - not to mention the serving is also packed with conventional nutrient content and phyotonutrients. What does that mean in simple terms? Cruciferous vegetables might as well wear tights and little capes because they are so good at warding off certain types of cancer. To learn more, visit: The World's Healthiest Foods.

Riffs on Coleslaw

Base ingredients:
1/2 to 1whole small head green cabbage, slivered
1-2 medium carrots, peeled
1 cucumber, peeled, sliced in half, seeds removed (using a spoon), sliced thinly into quarter moons, optional
fresh parlsey, minsed

Add-ins:

red cabbage, thinly sliced, mostly added for its appealing color
blanched floweretts of broccoli and/or cauliflower
thin slices of red, orange, yellow or green bell peppers, seeds and veins removed and discarded
2-3 scallions, sliced into rounds both white and green parts

minced chives
1 head fennel, shaved with a mandolin

fresh tarragon, minced

1 jicama, peeled and julienned

minced pickled jalapeno

1 daikon radish, grated

red radish, ends removed, sliced into paper thin rounds

minced pickled ginger
black sesame seeds
pickled shallots: remove and discard papery skin, sliced the shallot into very thin rounds and cover with champagne vinegar for about an hour. Use pickled shallots to garnish salads and use the flavored vinegar in the dressing.

Dressings ingredients might include:
citrus juices and zest: lemon, lime, and orange juice
vinegars: apple/cider, wine (champagne, sherry, red, white), rice wine, soy
oils: infused, such as hot chili or herb, nut (walnut, hazelnut, peanut), meyer lemon, and olive, including extra-virgen
sweeteners: agave syrup and liquified honey

emulsifiers: mayonnaise, plain Greek yogurt, sour cream or crème fraîche

seasonings: plain or flavored sea salts and freshly ground black or white pepper

crumbled Cheeses: Italian gorgonzola, French feta or Mexican queso

Procedure:
   Most vinaigrettes are typically 1 part acid (vinegar and/or citrus juice) to 3 parts oil, although I typically have a heavier hand with the vinegar because I love it so, making my ratio about equal for slaws. The fun of mixing and matching is introduced by the wide varieties of flavored vinegars and oils that are available on the market. Check out your local specialty grocery stores. 
   For a coleslaw, it is important to introduce a sweet dimension to the dressing that we deliver through a generous squirt of Agave syrup because it is a liquid and doesn't solidify over time like honey. If you use granulated sugar, it will have a difficult time dissolving and will likely feel gritty on the tongue. To avoid the sandy texture, first combine the vinegar or acid with the sugar. Stir until dissolved and then add to the slaw.
  And, finally, with all salads whether leaf or cabbage based, I always begin with salt and peppper, and tossing, before adding the rest of the dressing ingredients. For a creamy dimension, add in a tablespoon or two of mayonnaise or plain greek yogurt. Here are some general guidelines to get you started:

Traditional:
   To the base mix, add any prepared vegetables that appeal to you. Sprinkle sea salt and grind freshly ground black pepper over the prepared vegetables in the salad bowl. Toss with two salad spoons. Add about 1 part vinegar - champagne, apple or red wine - or freshly squeezed lemon juice to 3 parts olive oil and a healthy squirt of agave syrup and 1 or 2 tablespoons mayonnaise or plain greek yogurt. Toss well. Taste, adjust seasonings. Serve immediately.

French:
   Shave fennel into the bottom of the salad bowl and toss with 1 or 2 tablespoons freshly squeezed lemon juice to preserve color. Add rest of vegetables and minced parsley and tarragon. Sprinkle sea salt and grind freshly ground black pepper over the prepared vegetables in the salad bowl. Toss with two salad spoons. Add 2-3 tablespoons olive oil and a healthy squirt of agave syrup. Toss well. Taste, adjust seasonings. Serve immediately.

Mexican:
   I like to add in julienned jicama and shredded daikon radish. Thinly sliced rounds of red radish are pretty in lieu of the daikon. Minced pickled jalapenos are tasty and a sprinkling of cilantro leaves adds nice color and flavor. Scallions are nice, too either as garnish or tossed into the mix.
   Sprinkle sea salt and grind freshly ground black pepper over the prepared vegetables in the salad bowl. Toss with two salad spoons. Add about 1 part lime juice to 3 parts olive oil and a healthy squirt of agave syrup. Toss. Taste, adjust seasonings. Serve immediately.

Asian:
   To the base coleslaw mix add thin slices of pickled ginger, shredded daikon radish, and 1-2 tablespoons toasted black sesame seeds.
   Sprinkle sea salt and grind freshly ground black pepper over the prepared vegetables in the salad bowl. Toss with two salad spoons. Add about 1 part soy vinegar or seasoned rice vinegar to 1 part dark sesame oil, 1 part hot chili oil, and 1 part olive oil and a healthy squirt of agave syrup. Toss. Taste, adjust seasonings. Serve immediately.

Juliette's Favorite based on Food For Life (more tangy, no sugar):
   One small had cabbage, sliced as thin as you can with a chef's knife. Add one or two grated carrots. One firm red bell pepper deveined and seeded, and sliced very thin. Using a citrus press, squeeze the juice of one lemon over the top of the slaw, salt liberally, grinds of black pepper, mayo to your taste. Stir well. Add lots of minced dill and mix it again. The slaw is best after it has sat in the fridge overnight, and served the next day.

Similar to Colonel Sanders' recipe, but better:
To coat 1 small head of slivered cabbage and 2 medium carrots, peeled and shredded - combine the following ingredients, stirring well, preferably with a whisk:

1/3 cup granulated sugar
1/4 teaspoon each sea salt and freshly ground black pepper
1/2 cup Best Foods Mayonnaise, low-fat or regular
1/4 cup milk, low-fat or whole
1/4 cup buttermilk
1-1/2 Tbsps cider vinegar
2-1/2 Tbsps freshly squeezed lemon juice (about 1 medium sized lemon)

Toss the slaw mix completely with the dressing, cover and let rest in the refrigerator a minimum of 2 hours before serving. Garnish with minced fresh parsley.