I love cole slaw. Chop, dress, and eat. Adapted from an LA Times recipe, ages and ages ago.
Red cabbage slaw:
Shred a head of red cabbage. Place in large mixing bowl. Sprinkle with a tablespoon of caraway seed.
In one half cup of red wine vinegar add 3 tablespoons sugar, two teaspoons salt, one teaspoon seasoned salt, 1/8 tsp pepper, paprika, cayenne and onion powder each. Blend in well. Add half a cup vegetable oil, emulsify.
Pour ontop of shredded cabbage, mix well. To deepen the flavors let it sit for a few hours.
Great minds cook alike :) I'll have to try your variation. I'm a big coleslaw fan too.
ReplyDeleteSounds cool and refreshing. I will try it.
ReplyDeleteme too me too - I cut up red cabbage then mix it with these date pellets I buy at Sprouts in La Canada near the bulk stuff. For a dressing I mix olive oil with balsamic vinegar, then crumbled blue cheese - toss and let it sit for a awhile in the fridge ( you can substitute raisons and feta in a pinch) sooo good
ReplyDeletePA: Sounds delectable! M: Perhaps you can have your hubby or daughters slice the slaw. Oth, the last time I had a certain spousal unit be in charge of dinner, it ended up in a trip to the ER. B-Yeah!
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