Culinary Cannabis

Cannabis Coleslaw Story

Hello Everyone!

Thanks for stopping by today to talk about infused coleslaw, a perfect accompaniment to all manner of summer dishes like hot dogs, burgers, pulled pork or seafood. This is my take on a sweet and creamy slaw. No vinegar slaw here! This is again a try out for my brother’s wedding reception food. I have a couple of oil and vinegar-based salads on the menu already, I thought we needed something mayonnaise-y, dressing wise.
The step of massaging the cabbage with the salt starts to break down the cell walls and releases moisture, so the cabbage can soak in the flavors of the dressing. Please don’t skip this step, it will (cabbage, carrots and dressing of some kind) result in sub-par slaw. The slaw will not be too salty, as most of the salt is removed with the rinse.
You can add additional veggies to the slaw to customize it to your specific tastes. Some of the other veggies I have used in this recipe are slivered snow peas, thinly sliced celery, minced jalapeños, pickle relish, sweet corn or shredded zucchini. The possibilities are endless, but I would only go with one or at most two of the additional add-ins per batch of coleslaw. Too many extras just leads to muddied flavors.
A dish similar to coleslaw appeared in Marcus Gavius Apicius’ first century C.E. cookbook. It involved cabbage, eggs, vinegar and spices. What we Americans consider to be coleslaw (cabbage, carrots and dressing of some kind), is thought to have originated in the Netherlands. The name ‘coleslaw’ originated from the Dutch work “koosla”, meaning cabbage salad.

Cannabis Cole Slaw.docx

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Cannabis Cole Slaw

2 c sliced or chopped green cabbage
2 c sliced or chopped purple cabbage
½ c shredded carrot
¼ c shredded tart apple
¼ c slivered red bell pepper
1 1/2 t salt, divided
½ t black pepper
¼ c minced onion
½ c infused mayonnaise
¼ c infused sugar
¼ c apple cider vinegar
2 t fresh lemon juice
½ t celery seeds

Place both cabbages and carrot in strainer. Add 1 teaspoon salt and massage into vegetables. Let sit for half an hour. Rince salt from vegetables and press dry. I put the veggies in a clean kitchen towel and wring it out. The more moisture you can remove, the better. Set aside while you make the dressing.

Mix remaining ½ teaspoon of salt, black pepper, minced onion, mayonnaise, sugar, apple cider vinegar, apple, red bell pepper and celery seeds in large bowl. Add vegetable mixture and ½ c of the dressing. Refrigerate for a minimum of 1 hour before serving. You may need to add additional dressing before serving, but you will probably have more dressing than you need for this amount of slaw. Refrigerate the remaining dressing for a future use. It will last for about a week in the fridge. As always with cannabis infused food start with a small portion till you learn your tolerance level. Keep out of reach of Children and pets.

Culinarily Yours in Cannabis,

Mary Ann