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| Recipe Categories: |
Salad Recipes
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| Average Rating: |
(15 votes)
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| Yield: |
4 servings
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Ingredients |
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1 1/2 lb |
Green cabbage; quartered, |
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- cored, and shredded fine |
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3 tb |
Vinegar; cider, malt, distld |
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2/3 c |
Mayonnaise |
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1 |
Onion, small; grated (optnl) |
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2 |
Carrot, medium; grated |
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1/4 ts |
Salt |
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Instructions |
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1.
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In a large mixing bowl, toss the cabbage with the vinegar and salt. Grate the carrots and optional onion directly into the bowl. Add the mayonnaise and toss well.
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2.
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The slaw can be served immediately, but it is much better -- more melded and tender -- if allowed to stand and tossed occasionally for 30 minutes to 1 hour. For a very limp slaw, refrigerate several hours or overnight.
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The law on cole slaw is cabbage and vinegar. All the rest is interpretation. Adjust the recipe to taste: Add more mayonnaise, substitute sour cream or yogurt for some (but not all) of the mayonnaise, or add a supplement of one or the other. Add diced green and/or red pepper if you have one, celery or caraway seeds if you like that kind of thing, or shredded celery for an extra fresh taste.
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