Prep 10 mins
Cook 0 mins
German sailors in the 1800s were atracted by Samoa's beauty and climate. Many emigrated there, bringing their recipes with them. Adapted from Sam Choy's Polynesian Kitchen. For a crisper slaw, cut cabbage in half and soak in salted ice water for about 1 hour. Drain, chill, and then shred. Prep time does not include chilling time.
- 4 cups cabbage, shredded
- 8 stuffed olives, sliced
- 1⁄4 bunch watercress
- 1 tablespoon chopped pimiento
- 1⁄4 cup chopped green pepper
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon dry mustard
- 1 tablespoon celery seed
- 2 tablespoons sugar
- 3 tablespoons salad oil
- 1⁄2 cup vinegar
- Combine slaw ingredients in a large bowl.
- Cover and chill.
- Place dressing ingredients in a jar.
- When ready to serve, shake jar well to combine ingredients.
- Pour dressing over slaw and toss to mix.
I love vinegar so this was perfect for me. I didn't have any watercress so I put in about a 1/2 cup of chopped cilantro. I think more green olives would be nice too. All in all, a great slaw! Thanks for sharing. Made for ZWT7-Pacific Islands.
OhMyGoodness, this was very "puckery." So different from my normal KFC-like slaw! The green olives added a briny flavor, and we didn't think it was sweet enough, so I added more sugar and a little more oil. I used red wine vinegar. It wasn't bad, just different from what we're used to! ZWT7 - Shady Ladies
Vinegar lovers pucker up! This slaw packs quite the tangy punch. A simple side to put together, I liked the dressing a lot the only change I made to it was to add about 1/2 the amount of celery seed. For the salad I had to leave out the pimento because I couldn't find any, and subbed arugula for watercress. Made 1/2 the recipe and it was the perfect amount as a side for 3 of us. Made during ZWT7.