Рецепт Tangy Coleslaw (Cabbage Salad); Menu of the week
This is the very best coleslaw. It's light, crisp, crunchy and keeps well.
I posted this recipe a few years ago - but, it's the beginning of summer and in case you missed it the first time, here it is again.
When I was in high school, I worked at the local restaurant (it was a small
town, there was only one).
The owner made the best coleslaw!
Everyone raved about it and everyone wanted the recipe.
It was a
secret.
She made the dressing in big batches, once a week and no
one was allowed to watch too closely.
She sold the restaurant,
retired and moved away, taking her coleslaw dressing with her.
Or
so I thought.
After we kids were grown and gone, my mother had
worked, a few mornings a week, at that same restaurant.
Turns out my
mother managed to snag the recipe at some point.
Maybe she was
entrusted with it when the owner was gone during the summer; maybe she
just watched and learned. She doesn't remember. She never made the dressing as the recipe makes 8 quarts.
I found it the other day, in her old box of
recipes that now sits in my kitchen.
I reduced it...
Slightly
Tangy Coleslaw (Cabbage Salad)
3 cups
shredded cabbage
1/2 red or orange pepper
Tangy Coleslaw
- Dressing
- Shred the cabbage. Slice the pepper thinly, then cut the
- slices into 1/2" (1cm) pieces. Put cabbage and pepper into a large
- bowl. Add half of the dressing and toss well to combine. Add more
- dressing according to taste.
- Tangy
- Coleslaw Dressing
- 8 tbs olive oil
- 8 tbs sugar
- 3 1/2 tbs cider
- vinegar
- 3/4 tsp whole grain mustard
- 1/4 tsp celery seed
- Put all of
- the ingredients in a medium bowl, Using as large a whisk as you have
- (and is reasonable), vigorously whisk ingredients together until the sugar
is dissolved and the dressing is very thick and clear. It takes a bit of work, but once together properly it won't 'break'.
The cabbage stays wonderfully crunchy with this dressing and will keep
several days.... If you don't stand in the fridge with a fork...
In
addition
to
this,
for
the
week of May 28 we have Barbecued Chicken with home-made Barbecue Sauce, Grilled Salmon, American Potato Salad, Orientla Chicken and Cabbage Salad, Asparagus with Yogurt Sauce, and more....
Thyme for Cooking
is a Weekly Menu Planning Service focusing on healthy, seasonal foods.
Join
now and try it free for 2 weeks - the menu, complete recipes
with meal preparation instructions,
and shopping list is available each Thursday. (Reverse
seasons available for Australia, and others in the Southern Hemisphere).