Post by cuteascountry_Shortcake on Jul 2, 2003 8:28:57 GMT -6
Mom's Sweet and Sour Coleslaw
This is my all time favorite recipe! Hellmann's/Best Foods mayonnaise, of course! While the regular variety is tops, if you have aquired a taste for lower fat foods, the reduced fat variety works fine too. I switched over to the 1/2 the calories, 1/2 the fat variety of Hellmann's/Best Foods mayonnaise. Although the dressing is wonderful, I also find that taking the time to finely slice the cabbage pays big dividends when it comes to taste. If you have a fine slicing blade for your food processor, great (do not shredd or chop) otherwise, get out your trusty old sharp knife.
Mom's Sweet and Sour Coleslaw
1/4 teaspoon salt (or more to taste)
1/2 teaspoon white pepper (looks better than black, that's all)
1/2 teaspoon garlic salt
2 Tablespoons granulated sugar
1 cup Hellmann's mayonnaise
1/4 cup salad oil (corn, vegetable or canola)
1/2 cup milk (whole milk is best, I use 1% milk these days)
1 Tablespoon vinegar (I prefer apple cider variety)
Mix first 7 ingredients until smooth. Add the vinegar and continue to mix till smooth. Refrigerate. Makes about 1 1/2 cups coleslaw dressing.
Coleslaw:
1/2 medium head cabbage, finely shredded with a knife
1 green pepper, chopped
1/2 small onion, thinly sliced
2 tomatoes, chopped (slightly squeeze out juice and some seeds if tomatoes are not firm fleshed variety, or use an equal amount of whole grape tomatoes)
Place all vegetables in a bowl, toss with enough dressing to coat vegetables. Cover and refrigerate several hours before serving, or overnight.
Enjoy,
-Shortcake
This is my all time favorite recipe! Hellmann's/Best Foods mayonnaise, of course! While the regular variety is tops, if you have aquired a taste for lower fat foods, the reduced fat variety works fine too. I switched over to the 1/2 the calories, 1/2 the fat variety of Hellmann's/Best Foods mayonnaise. Although the dressing is wonderful, I also find that taking the time to finely slice the cabbage pays big dividends when it comes to taste. If you have a fine slicing blade for your food processor, great (do not shredd or chop) otherwise, get out your trusty old sharp knife.
Mom's Sweet and Sour Coleslaw
1/4 teaspoon salt (or more to taste)
1/2 teaspoon white pepper (looks better than black, that's all)
1/2 teaspoon garlic salt
2 Tablespoons granulated sugar
1 cup Hellmann's mayonnaise
1/4 cup salad oil (corn, vegetable or canola)
1/2 cup milk (whole milk is best, I use 1% milk these days)
1 Tablespoon vinegar (I prefer apple cider variety)
Mix first 7 ingredients until smooth. Add the vinegar and continue to mix till smooth. Refrigerate. Makes about 1 1/2 cups coleslaw dressing.
Coleslaw:
1/2 medium head cabbage, finely shredded with a knife
1 green pepper, chopped
1/2 small onion, thinly sliced
2 tomatoes, chopped (slightly squeeze out juice and some seeds if tomatoes are not firm fleshed variety, or use an equal amount of whole grape tomatoes)
Place all vegetables in a bowl, toss with enough dressing to coat vegetables. Cover and refrigerate several hours before serving, or overnight.
Enjoy,
-Shortcake