No sense slaving if it's easy to try slaw Cabbage more 'in' than ever before "Food" By Barbara Bratel Collier Oct. 31, 1996 Americans are having a love affair with cole slaw. In fact, earlier this year, USA Today named slaws as one of the 40 "in" food choices. For the past dozen or so years, the overall popularity of cabbage has risen significantly. That comes, in part, due to its many nutritional benefits. Cabbage is a cruciferous vegetable which is thought to help protect against carcinogens. Another enzyme found in cabbage and broccoli is sulphoraphane, which scientists are discovering also may have cancer-fighting abilities. Cabbage is also great because it's so low in calories. (One cup of plain coarsely shredded cabbage is only 15 calories.) But, like pasta, it's the amount and the kind of dressing you choose that pushes the calories up. For convenience, in some recipes, a commercially produced dressing is used for the variety of cold cole slaws. One Step ready-made dressing is already flavored and ready to use. Get off the lettuce salads for a change and consider a crunchy slaw or one of its kin, like a crunchy, crispy relish. They're great on burgers. CARROT RAISIN SLAW 3 cups shredded carrots 1/2 cup One Step coleslaw dressing 1/3 cup raisins 1 8-ounce can crushed pineapple, drained In medium bowl, combine carrots, dressing, raisins and pineapple. Toss and mix well. Cover and chill well. Makes 6 servings. FIESTA SLAW 1 cup One Step coleslaw dressing 1/4 teaspoon black pepper 1 16-ounce package shredded cabbage (about 7 cups) 1 8-ounce can corn, drained 1 small red pepper, chopped 1 small green pepper, chopped 1-2 tablespoons chopped jalapeno pepper In large bowl, combine dressing and black pepper. Add cabbage, corn and the three peppers. Toss to coat well. Cover and chill. Makes 8-12 servings. OLD-FASHIONED SWEET-SOUR SLAW 1 1/2 pounds green cabbage, shredded 1 teaspoon salt Dash white pepper 2/3 cup sugar 1 cup heavy cream or sour cream 1/3 cup cider vinegar 1 cup slivered buttered almonds (optional) Put shredded cabbage in large bowl and refrigerate for several hours. In another small bowl, mix remaining ingredients together and let stand 30 minutes before serving. Chill and serve. CROCKED CABBAGE SLAW 1 large cabbage, shredded 2 medium onions, thinly shredded 2 green peppers, cored seeded and shredded 2 carrots, cleaned and ends removed 2 cups sugar 2 cups vinegar 2 tablespoons celery seed 2 tablespoons mustard seed Place vegetables in large container. Mix 1 tablespoon salt with 1 quart water and pour over vegetables. Let vegetables marinate for several hours. Drain and press out liquid, then pat dry with towel. Heat sugar, vinegar and celery with mustard seed, stirring until sugar dissolves. Cook and mix with vegetables. Chill well. Salad is ready to eat when cold but will remain crisp if stored in refrigerator in covered glass or plastic container.) "DEPRESSION DAYS" PERFECTION SALAD 1 3-ounce box lemon-flavored gelatin 1 cup hot water 1 cup cold water 2 tablespoons wine vinegar 1 teaspoons salt 3/4 cup shredded or finely chopped carrots 3/4 cup shredded or chopped green cabbage 3/4 cup diced celery Salad greens Sour cream or other dressing (commercial coleslaw dressing), as desired Dissolve gelatin in hot water, stirring well to dissolve. Stir in cold water, wine vinegar and salt. Chill until thickened to consistency of unbeaten egg whites. Fold in vegetables and pour into 8-inch square pan. Chill until firm. Cut into serving size portions and serve on greens. Serve with dressing or sour cream. Makes 6 servings. PACIFIC RIM SLAW 1/2 cup One Step coleslaw dressing 1 tablespoon chili sauce 4 cups packaged shredded cabbage 1 8-ounce can sliced water chestnuts, drained 1/2 medium red pepper, cut into thin strips 4 green onions, sliced (about 1/2 cup) 8 ounces sea legs (surimi) or cleaned cooked shrimp In large bowl, combine dressing and chili sauce. Add cabbage, water chestnuts, red pepper, green onions and sea legs. Toss to coat. Cover and chill well. Makes 6 servings. EASY COLE SLAW 6 cups shredded cabbage or 1 16-ounce package shredded cabbage 1 cup One Step coleslaw dressing In large bowl, combine cabbage and dressing. Cover and chill to blend flavors. Waldorf slaw: Add 1 small apple, diced; 1/2 cup raisins; and 1/3 cup chopped walnuts or pecans. Tropical slaw: Add 1 8-ounce can crushed pineapple, drained, and 1 cup shredded coconut. Veggie slaw: Add 2-3 cups of any combination of the following: thinly sliced red or green pepper, sliced radishes, shredded carrots or red cabbage. GRANDMA'S OLD-FASHIONED SLAW 1 tablespoon cornstarch 1 1/2 teaspoon salt Dash cayenne 1 teaspoon powdered mustard 1 1/2 tablespoons sugar 1/4 teaspoon paprika 2 eggs 1/3 cup cider vinegar 1 cup milk 3 cups coarsely shredded cabbage In top of double boiler, combine cornstarch, salt, cayenne, mustard, sugar and paprika. Beat well. Add vinegar and milk; mix well. Cook over boiling water, stirring constantly, until thickened. Cool and refrigerate. At serving time, mix and toss enough dressing with cabbage to just moisten. Serve immediately or chill several hours. Shaker author is on Discovery Shaker Heights resident Phiner Dike, nationally renowned model and cookbook author, will talk about Nigerian cooking Friday on the Discovery Channel. Check your local cable system for availability. © Copyright 1996 Sun Newspapers