Google Map
Banner
banner

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. 

Photo(s) added: Mick Klug Farms AsparagusJune 6th, 2018

New photo added:

Spring Sign-Up Reminder AND New Products In Store!March 19th, 2018

Hi everybody! Hope you're all enjoying the tasty produce from last week's shares. We're glad we were able to give you more of our famous spinach these week! And there's lots more coming your way...&nb

Sign up for Spring 2018 CSA Membership!March 19th, 2018

Hello members, past and present, Our spring membership begins this April and we're on track for a great season! We are really hoping you will join us with a Spring Membership!    Spring

Have a Question?

Contact Us Online or Call 608-577-1782

Tomato Mountain Farm

info@tomatomountain.com

608-577-1782

Sign up for our CSA!

Visit us on: FacebookTwitter