Salade De Chou

As the old joke goes: in the aftermath of nuclear war the only survivors would be a cockroach and Keith Richards.  The thought often pops into my mind on those bitterly cold winter days in Quebec.  Days, I wonder, if I can make it into work without my eyeballs transforming into two blocks of ice. When I do make it into the confines of my warm office overlooking the frozen river, I have to wonder how anything can survive our harsh climate.

And yet every year we Canadians manage to come out of 6 long months of harsh conditions with much complaint (what did you expect us to be happy about it?)

If humankind can pull through a few balmy minus 35 degree plagued months there may be hope yet for certain hearty root vegetables and those of the Cruciferae family.   

If one was to question the recurring theme of thick skinned, solid vegetables which appear more ugly than rustic in most bygone Quebec recipes, they would only have to honeymoon in the cool reaches of a French Canadian's cellar.  Even today, those same potatoes, cabbage, turnip and parsnips remain standards, for the most part, in modern Quebecois kitchens across the province as the grueling freeze remains consistent even this day and age.

Au Goût du Quebec is one of these cookbooks cleverly reporting by region, the culinary traditions of the province.  This particular recipe for salade de chou confirms my ancestors preference for coleslaw.

As basic as coleslaw is, the simple fact remains, most people will eat their cabbage if supported by compelling ingredients.  A pinch of sweet here, a bit-o-sour there and suddenly your winter doesn't seem so bleak.

Salade De Chou

(Adapted from Au Goût du Quebec)

3/4 cup sugar
3/4 cup vegetable oil
1 cup white vinegar
2 tsp. prepared mustard
1 tsp. celery seed
1 tsp. salt
1 large head of cabbage, shredded
2 carrots, peeled and grated
2 onions, minced

In a saucepan over medium heat, mix together sugar, oil, vinegar, mustard, celery seed and salt.  Bring to a boil, turn of heat and let mixture cool slightly.  In a large bowl, mix together cabbage, carrots and onions.  Pour the cooled sauce over the vegetables, mixing the liquid to incorporate all ingredients.  Cover and refrigerate for several hours.  This salad can be kept in the refrigerator for up to one week.  Serves 16.

Comments

[Emma]

I love Chou salad!! they have a really good version that I pick up sometimes at Première Moisson.

[Mimi]

So, are you telling me the cole slaw thing is genetic, too?

[Linda @ Brazilian Food Love]

Hi, I like your blog, itäs nice to read eventhough i don't live in canada! :)