Recipe: Cole slaw
from Maggie Plog
Coleslaw – it's easier than you think!
Coleslaw is delicious on its own, but another way of serving it is on sandwiches—pulled pork is traditional, but it's also good on ham sandwiches, and the creamy, crunchy coleslaw is a wonderful contrast to fried seafood in a po' boy.
Coleslaw is better several hours or a day or two after it is made.
Ingredients:
3 pounds cabbage (2 large heads)
1 or 2 carrots, optional
1 1/4 cups mayonnaise
1 cup finely chopped onion
1/4 cup red wine vinegar
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon sugar
Preparation:
Prepare the cabbage by cutting it in quarters, removing the cores, and thinly slicing each quarter. Shred or julienne the carrots. Add the remaining ingredients and mix well. Refrigerate, but remove before serving time to allow the coleslaw to come to room temperature.
3 pounds cabbage (2 large heads)
1 or 2 carrots, optional
1 1/4 cups mayonnaise
1 cup finely chopped onion
1/4 cup red wine vinegar
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon sugar
Preparation:
Prepare the cabbage by cutting it in quarters, removing the cores, and thinly slicing each quarter. Shred or julienne the carrots. Add the remaining ingredients and mix well. Refrigerate, but remove before serving time to allow the coleslaw to come to room temperature.
