# Hot and Sour Slaw: A Flavorful Twist on Cabbage
Welcome back to *Love Your Food*! This week, we’re excited to bring you a simple yet flavorful recipe for **hot and sour slaw**. Using a combination of apple cider vinegar and mustard seed, this dish offers a unique and exciting twist on the classic slaw. Pair it with some frozen leeks, and you’ve got a tangy, slightly spicy side that’s perfect for any meal.
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## Ingredients
- 1 medium head of cabbage (about 1/4 of the head)
- 2 medium carrots
- 2 fresh leeks (frozen, still in their packaging)
- 1 tablespoon mustard seed
- Salt to taste
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- Fresh cracked black pepper for serving
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## Preparation
### Carrots
First things first—let’s tackle the carrots. Make sure they’re clean and free of any dirt or peeling residue. Grating them is the easiest way to go, but if you prefer, you can use a mandolin slicer or even chop them into fine julienne strips. The key here is to keep them uniform in size so they cook evenly.
### Leeks
Next up are the leeks. We love buying fresh leeks and then freezing them; it tenderizes them beautifully. Before chopping, remove the outermost layers since they tend to dry out. These leeks are still frozen, so we’re not thawing them first—they’re easy to slice thinly while frozen.
### Cabbage
Now, let’s move on to the star of the show: the cabbage. We’re using a full quarter of a medium head for this recipe, which means you’ll have some leftover cabbage after prepping. To ensure the slaw isn’t too chunky, focus on slicing the part nearest the root as thinly as possible—this is where the largest pieces tend to come from.
For the rest of the cabbage, you can use a mandolin or simply slice it at an angle to create julienne-style strips. Chef Caleb demonstrates this technique perfectly, ensuring there are no overly large chunks that could make the slaw tough.
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## Seasoning and Combining Ingredients
Once all your vegetables are prepped, it’s time to add the flavor. Start by mixing in a generous helping of salt—this brings out the juices in the vegetables and enhances the overall taste. Next, drizzle in the apple cider vinegar for that signature sourness. Don’t forget the mustard seed; this adds a subtle heat that pairs wonderfully with the tangy vinegar.
Stir everything together until well combined, making sure the salt, vinegar, and mustard seed are evenly distributed. Finally, add the olive oil and give it another good mix to ensure all ingredients are nicely coated.
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## Storage and Serving
Transfer your slaw to a container (we love using Ziploc bags) and refrigerate for at least an hour—or better yet, overnight. This allows the flavors to meld together beautifully. Once ready to serve, sprinkle with fresh cracked black pepper to bring out all the bold flavors.
This hot and sour slaw is perfect as a side dish. Pair it with richer meals like macaroni and cheese or meatloaf, or try serving it alongside gumbo and red beans and rice, which we’ll be sharing in upcoming episodes.
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## Conclusion
And there you have it—a simple, delicious, and surprisingly light hot and sour slaw! With just a few ingredients and minimal prep time, this dish is sure to become a family favorite. If you enjoyed this recipe, don’t forget to like, subscribe, and share your thoughts in the comments below. We’d love to hear about any recipes you’d like Chef Caleb to try out!
Remember, *Love Your Food*—it’s not just about eating; it’s about enjoying every bite!
"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week we have a really beautiful simple hot and sour slaw we used a combination of apple cider vinegar and mustard seed in this to give it a really interesting and unique flavor along with some frozen Lise and let's get going with some ingredients to start with so we're starting with some cabbage we have a carrot we have these beautiful leeks we bought them fresh and then froze them some mustard seed we're gonna be using some olive oil and some apple cider vinegar it's a very simple recipe so let's get started so first of all we're gonna peel our carrot now make sure that carrot is good and clean and well peeled we don't want bits of dirt and skin in here and we're just going to grate the carrot it is the easy way to do this honestly you can mandolin this or even chop it into really fine julienne if you want to go through all the effort but a grater is just fine for this now we like to buy fresh leeks and then freeze them it really tenderizes them and you want to get rid of the outside couple of you know layers they tend to get a little bit dried out and then these are still frozen we're not thawing them before we cut them and they're really easy to chop so just give them a nice thin slice here then these are going to all fall out inside the inside the slaw once we've added our other ingredients as well now as for the cabbage we can always do as we've done in the past a mandolin with this if you don't have a mandolin what we're doing here is we're just going to show you you want to get rid of that really thick root and then the part nearest the root you want to slice really thin like this just to make sure you don't have any huge chunks this is the part that's most likely to have large pieces so in order to keep it sort of tender and you want the you know those nice sized pieces of of cabbage in your slaw you can you can do this at this angle here you see chef Caleb doing and you want to make sure there's no big huge pieces that'll be tough so that's about the biggest piece you want there you don't want any really really big pieces then once you've gotten through the the really tough root part there from here we can just cut it into a couple of pieces and we can take it at a nicer angle and just do a regular slice on these and you get these nice sort of julienne pieces just from the regular cut now the recipe we're doing here this is going to use a quarter of a cabbage we have these these nice big heads of cabbage we used a full quarter for this recipe so you will have cabbage left over if you use this recipe and there you go you want to make sure you've got it all cut up into nice reasonable slaw sized pieces basically a julienne and then we're gonna add our mustard seeds so we're just going to mix that in along with a generous salt generous helping of salt in there that brings out the nice juices of everything and will also add a nice flavor and then we're gonna add a little bit of our episode of vinegar and we're just gonna get everything sort of mixed together we're just gonna get the whole thing combined to start with to make sure that the salt is on everything that everything's nicely coated with the apple cider vinegar and the mustard seed is well distributed through everything in there and then we're gonna add our oil of course all of the amounts are going to be in the ingredients below as you in the description below as usual we're gonna add our oil and just give it a nice stir and then once that's all well combined we are going to put this into a container we can use Ziploc or anything like that and that's just gonna go into the fridge for a while this is actually great if it sits overnight and everything all the flavors come together really nicely this is a very simple simple slaw and that's really it after that we're gonna serve that you can see these nice nice little mustard seeds you get that beautiful sourness from the apple cider vinegar and these nice little bits of mustard II heat from the mustard seeds you do want to give it a little dusting of fresh cracked black pepper really sort of brings everything out and this goes really well with some of the richer dishes we've been serving the macaroni and cheese the meatloaf we did recently we actually serve this with the gumbo and red beans and rice that we're going to be doing in upcoming weeks and you'll see those recipes coming up soon but that's it that's the whole recipe really really simple delicious light sour a little bit hot from that mustard seed really really amazing slaw if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef Caleb trialing channel please let us know in the comments below and remember to love your foodand welcome back to love your food this week we have a really beautiful simple hot and sour slaw we used a combination of apple cider vinegar and mustard seed in this to give it a really interesting and unique flavor along with some frozen Lise and let's get going with some ingredients to start with so we're starting with some cabbage we have a carrot we have these beautiful leeks we bought them fresh and then froze them some mustard seed we're gonna be using some olive oil and some apple cider vinegar it's a very simple recipe so let's get started so first of all we're gonna peel our carrot now make sure that carrot is good and clean and well peeled we don't want bits of dirt and skin in here and we're just going to grate the carrot it is the easy way to do this honestly you can mandolin this or even chop it into really fine julienne if you want to go through all the effort but a grater is just fine for this now we like to buy fresh leeks and then freeze them it really tenderizes them and you want to get rid of the outside couple of you know layers they tend to get a little bit dried out and then these are still frozen we're not thawing them before we cut them and they're really easy to chop so just give them a nice thin slice here then these are going to all fall out inside the inside the slaw once we've added our other ingredients as well now as for the cabbage we can always do as we've done in the past a mandolin with this if you don't have a mandolin what we're doing here is we're just going to show you you want to get rid of that really thick root and then the part nearest the root you want to slice really thin like this just to make sure you don't have any huge chunks this is the part that's most likely to have large pieces so in order to keep it sort of tender and you want the you know those nice sized pieces of of cabbage in your slaw you can you can do this at this angle here you see chef Caleb doing and you want to make sure there's no big huge pieces that'll be tough so that's about the biggest piece you want there you don't want any really really big pieces then once you've gotten through the the really tough root part there from here we can just cut it into a couple of pieces and we can take it at a nicer angle and just do a regular slice on these and you get these nice sort of julienne pieces just from the regular cut now the recipe we're doing here this is going to use a quarter of a cabbage we have these these nice big heads of cabbage we used a full quarter for this recipe so you will have cabbage left over if you use this recipe and there you go you want to make sure you've got it all cut up into nice reasonable slaw sized pieces basically a julienne and then we're gonna add our mustard seeds so we're just going to mix that in along with a generous salt generous helping of salt in there that brings out the nice juices of everything and will also add a nice flavor and then we're gonna add a little bit of our episode of vinegar and we're just gonna get everything sort of mixed together we're just gonna get the whole thing combined to start with to make sure that the salt is on everything that everything's nicely coated with the apple cider vinegar and the mustard seed is well distributed through everything in there and then we're gonna add our oil of course all of the amounts are going to be in the ingredients below as you in the description below as usual we're gonna add our oil and just give it a nice stir and then once that's all well combined we are going to put this into a container we can use Ziploc or anything like that and that's just gonna go into the fridge for a while this is actually great if it sits overnight and everything all the flavors come together really nicely this is a very simple simple slaw and that's really it after that we're gonna serve that you can see these nice nice little mustard seeds you get that beautiful sourness from the apple cider vinegar and these nice little bits of mustard II heat from the mustard seeds you do want to give it a little dusting of fresh cracked black pepper really sort of brings everything out and this goes really well with some of the richer dishes we've been serving the macaroni and cheese the meatloaf we did recently we actually serve this with the gumbo and red beans and rice that we're going to be doing in upcoming weeks and you'll see those recipes coming up soon but that's it that's the whole recipe really really simple delicious light sour a little bit hot from that mustard seed really really amazing slaw if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef Caleb trialing channel please let us know in the comments below and remember to love your food\n"
