All American Cole Slaw
Serving Size : 4
Ingredients for prepare All American Cole Slaw
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 1/2 | pounds | green cabbage - quartered - cored and shredded |
| 3 | tablespoons | cider or malt vinegar |
| 2/3 | cup | mayonnaise |
| 1 | small | onion - grated - (optional) |
| 2 | medium | carrot - grated |
| 1/4 | teaspoon | salt - or to taste |
recipe All American Cole Slaw
In a large mixing bowl, toss the cabbage with the vinegar and
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salt. Grate the carrots and optional onion directly into the bowl. Add the mayonnaise and toss
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well. The slaw can be served immediately, but it is much better - more melded and
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tender - if allowed to stand and tossed occasionally for 30 minutes to 1 hour. For a very limp slaw,
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refrigerate several hours or overnight. Comments: The law on cole slaw is
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cabbage and vinegar. All the rest is interpretation. Adjust the recipe to taste: Add more mayonnaise, substitute sour cream
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or yogurt for some (but not all) of the mayonnaise, or add a supplement of one
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or the other. Add diced green and/or red pepper if you have one, celery or caraway seeds if
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you like that kind of thing, or shredded celery for an extra fresh taste. Recipe Source: WHAT TO COOK WHEN
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YOU THINK THERE'S NOTHING IN THE HOUSE TO EAT by Arthur Schwartz (c) 1992 Harper
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Collins Publishers, New York - 275 pages - $15.00
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