Tuesday, July 19, 2011


Creamy Coleslaw

1 pound cabbage--1/4 head of the huge head that we received!
2 teaspoons kosher salt, or 1 teaspoon table salt
½  onion, minced
½ cup mayonnaise
2 tablespoons rice vinegar
Ground black pepper Ground black pepper

1. Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
2. Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in cold water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Can be stored in a zipper-lock bag and refrigerated overnight.)
3. Pour cabbage and carrots back again into bowl. Add onions, mayonnaise, and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.

Excellent recipe, but it was clear that the very fresh cabbage contributed quite a bit to the wonderful taste. This recipe made much more than I anticipated. I only used 1/4 head of cabbage and we have coleslaw for at least two or three meals. Yikes!

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