Post by Baking_Bud on Dec 29, 2002 20:00:16 GMT -6
Creamy Coleslaw
1 medium head green cabbage, about 2 1/2 lb.
1 large carrot - shredded
1/2 cup onion - finely chopped
1 cup mayonnaise
2 tablespoons white vinegar
1 teaspoon sugar
salt / titch of garlic salt adds a nice zing too
red pepper flakes / or just black pepper if you prefer
Directions: Cut the cabbage into quarters. Cut off and discard the hard core. Using a large knife, finely shred it or do it in the food processor with the slicing blade, not the shredding blade. In a large bowl, combine the cabbage, carrot and onion. In a small bowl, stir the mayo, vinegar and sugar together until well combined. Add the salt (garlic salt) and red pepper flakes (or just black pepper) to your taste. Pour the dressing over the slaw and mix well. Season with salt and red pepper flakes to taste. Cover and refrigerate until well chilled, at least 4 hours or overnight.
1 medium head green cabbage, about 2 1/2 lb.
1 large carrot - shredded
1/2 cup onion - finely chopped
1 cup mayonnaise
2 tablespoons white vinegar
1 teaspoon sugar
salt / titch of garlic salt adds a nice zing too
red pepper flakes / or just black pepper if you prefer
Directions: Cut the cabbage into quarters. Cut off and discard the hard core. Using a large knife, finely shred it or do it in the food processor with the slicing blade, not the shredding blade. In a large bowl, combine the cabbage, carrot and onion. In a small bowl, stir the mayo, vinegar and sugar together until well combined. Add the salt (garlic salt) and red pepper flakes (or just black pepper) to your taste. Pour the dressing over the slaw and mix well. Season with salt and red pepper flakes to taste. Cover and refrigerate until well chilled, at least 4 hours or overnight.