Friday, July 22, 2011

And The Cole Slaw Recipe

Thanks for reminding me, Page!

All amounts are approximate-adjust as needed.

About 6 cups finely shredded cabbage (I use a really sharp knife and cut by hand, but a box grater will work too)
4-5 medium carrots, grated on the large holes of a grater
1 heaping tablespoon dried onion (it won't start to stink like fresh onion after a day)
1 teaspoon dried basil
1 cup cider vinegar
1 teaspoon oil (if desired-you really don't need it)
1 tablespoon granulated sugar
1/2 cup water

You can blanch the cabbage first in boiling water and then drain, but if the cabbage is reasonably fresh you can skip this step. I've been lucky enough to have a steady supply of beautiful cabbage from a farm in Iowa, and it is quite tender. If you blanch it, drain really well-you can even give the cabbage a squeeze to get out the excess.

In a really large bowl (because you will need to toss the slaw to mix) combine the cabbage, carrots, and onion. In a measuring cup, combine the vinegar, oil (if using) basil, sugar, water and salt/pepper. Mix well to dissolve the sugar (but if you can't get it all dissolved, don't fret, it will break down in the slaw). Pour over vegetables and mix well. Here's the important part-cover it and save for the occasional toss, leave it alone in the fridge for 24 hours. Sure, you can eat it earlier, but it is better if it sits.

*Have picky eaters that insist on creamy cole slaw but hate mayo? Try whipped cream. Really, it makes an excellent cole slaw dressing, and holds up pretty well.

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