Dec. 19th, 2016

cissalj: (scribe)
OK, this may be redundant. But it's really good coleslaw!

Bubbe’s coleslaw

Barbara: Bubbe taught me to make the cole slaw when I was a kid. I've made a few changes. I used to shred the cabbage in a processor, one head green, 1/2 head red, but it's easier to buy it shredded and add some more red. The pieces should be fairly uniform, so is the bag has some larger prices, cut them up. Add a few shredded carrots and some thinly sliced red/green bell peppers, no pith.The next part I never measure, but maybe a half cup of white wine vinegar diluted with almost as much water, a tablespoon or so of honey or brown sugar. A little salt (doesn't need much), black pepper to taste. Bubbe always liked to add those dried onion flakes. Add several tablespoons of Hellman's mayo. Mix thoroughly. Let sit for a while in the fridge. Garnish with chopped fresh dill and smoked paprika. Let me know if you make it. Great for Thanksgiving.

1 head green cabbage, shredded*
0.5 head red cabbage, shredded*
A few carrots, shredded*
1 sweet pepper, red or green, pith removed and thinly sliced

For dressing- all amounts approximate
0.5 cup white wine vinegar
scant 0.5 cup water
1 tablespoon or so of honey or brown sugar
Salt- small amount
black pepper to taste
dried onion flakes- optional (but Bubbe’s choice!)
Several tablespoons good mayo

Garnish
Fresh dill
smoked paprika

Mix cabbage, carrots and peppers in large bowl.

Mix dressing ingredients.

Pour dressing over veg, mix in, and let sit in fridge for at least a couple of hours.

To serve, garnish with dill and/or paprika.



*Can use shredded coleslaw mix- add red cabbage and/or carrots as necessary

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