Nothing better to cool down a hot evening or a spicy main dish like coleslaw.
My grandmother had her favorite: shredded green cabbage soaked in salted water
to crisp it, then drained. A dash of vinegar, sugar to balance the tang, and mayonnaise to taste.
Mixed well, perhaps a bit of red cabbage for color, and a sprinkle of dried mustard for
spice. Simple and delicious, and you probably already have a variation of it.
But want trying to impress at a summer potluck? Try this variation via Martha Stewart.
Napa cabbage, radishes, daikon, and a zingy dressing that will knock the socks off of
your conventional slaw. Find it here.
When I bake . . . - Baking is my first cooking love, and it's something I rarely do anymore. When I bake, I eat what I baked. And, I don't just try or sample, I keep eatin...
2 months ago