This slaw takes its name from a diner in the Weequahic section of Newark, NJ, the city where I grew up. It was one of my mother’s standby salad recipes for gatherings in the late ’50s and early ’60s because it serves a crowd and can be made a day ahead, and left overs are just as good the next day (and the day after that). The only change I’ve made to Mom’s old recipe is to swap her green pepper for the zing of a few jalapenos.
- 6 cups finely shredded cabbage (1.5 L)
- 2 large carrots, peeled into strips
- 1 large cucumber, peeled and thinly sliced
- 1 large Vidalia or other sweet onion, thinly sliced
- 3-4 jalapenos, seeds and veins removed, thinly sliced
- 3 tbsp apple cider vinegar (45 ml)
- 3 tbsp vegetable oil (45 ml)
- 3 tbsp granulated sugar (45 ml)
- 1 tbsp kosher or sea salt (15 ml)
- Freshly ground pepper
1. In a large bowl, combine all vegetables.
2. Whisk together remaining ingredients. Pour on salad and toss thoroughly. Cover and refrigerate overnight, tossing salad once or twice.