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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. 

SNEAK PEAK     WEEK 1            Winter  Week 1  January 16th, 2018

       SNEAK PEAK - WINTER WEEK 1   FIRST DELIVERY OF 2018   The first delivery of the 2018 Winter Season will arrive this week.   In the box you will find:  

Tomato Mountain Newsletter - Week 42 | Fall Week 12 - Last week of 2017!December 13th, 2017

 12/13/2017 CSA NEWSLETTER   Whats in the box?!    BEETS, SHALLOTS, CARROTS, BOK CHOI, NAPA CABBAGE, WHOLE ROASTED TOMATOES   THE REMAINDER OF THE THYME PLANTS WILL BE DELIV

SNEAK PEEK - Week 42 | Fall Week 12 - LAST SHARE OF 2017!!December 11th, 2017

WEEK 42 | Fall Week 12 SNEAK PEEK   LAST SHARE OF 2017!!     Whats in the box?!    CHINESE CABBAGE, BEETS, SHALLOTS, CARROTS, BOK CHOI, WHOLE ROASTED TOMATOES 

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