Cole slaw or Kohlsalat was a necessary evil growing up and in the first kitchen I worked in, I remember 9 out of 10 plates of fish and chips that were served never had anyone touch their globby mayo cabbage shreds we called cole slaw. I never thought I would actually come to
LOVE this salad.
Years ago I heard from Corliss Cogan who was a chef in
a German deli talk about the way that they made cole slaw.
She called it Gestampfe Salad. Gestampfe in German means stamping. Working some salt into the cabbage with your hands and lightly bruising the shreds makes it lose excess liquid and tenderizes it.
I am astounded that more chefs don't use this technique becauseIt not only gives this very nice “crisp-tender” texture but it lasts for days in the fridge without weeping and turning nasty.
This is a nice companion book to Recipes from a German Grandma. From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.
White Radishes ( Rettiche) and small red radishes (Radieschen) have been a staple in parts of Germany much more I would say than here in the states. For the most part in America they are used to color a green salad or make a nice rose for a vegetable tray. The other day my friend Roland form Bavaria was telling me that a popular snack at Haufbrau Haus and Biergartens is fresh bread, butter and sliced radish. I tried it and it's delicious!
Radishes are easy to grow in tough cold areas, a good choice for a country that has had many tough times and food shortages.
We got a request for this on our Facebook page so I found this recipe that Shirley Barnham donated.