Friday, July 13, 2012

Cole Slaw

Or as my grandma used to call it, slaw. This is your basic KFC style cole slaw, creamy, not vinegar-y, only a bit lighter.  You could use a bagged cole slaw mix, but a head of cabbage is so dang cheap, I don't know why you would.
It should be chilled a bit before serving to let the flavors really come together, and if you ask me, it is really better the next day.

Cole Slaw

1 head of cabbage, finely shredded.  (Use a food processor)
2 medium carrots finely shredded. (ditto)
1/3 c. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. mayo
1/4 c. buttermilk (Or use 1/4 c. milk + 1/4 tsp lemon juice or vinegar and let stand 5 minutes)
1 1/2 tsp. white vinegar
2 1/2 tsp. lemon juice.

1. Mix carrots and cabbage together in a large bowl.  
2. In a small bowl, combine sugar, salt pepper, mayo, buttermilk, vinegar, and lemon juice.  Pour over cabbage mixture and toss.  Cover and refrigerate at least 2 hours before serving.
Fresh cole slaw
A glimpse of one of our summer dinners:
BLT's, corn on the cob, cole slaw, and watermelon.
source:  multiple

No comments:

Post a Comment