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Coleslaw is one of those simple side dishes that can be so delicious, be it made more sweet or sour, and it's easy to put together and have ready to feed a crowd. This here is the coleslaw I took with me to the recent Jaxfurs Picnic and considering it all dissapeared there I'd say it was a decent hit.
Before getting onto the recipe though I'll give a quick run down how to prepare a head of cabbage for easy cutting. It's simple and quick and makes it so you can easily shred the cabbage with a knife.
Start by removing the outer leafy leaves and discarding, then cut off the very base of the root. (This gives you a flat end.) Use your knife and cut the Cabbage in half, cutting through the base. Then cut each half, in half, again through their base piece. Then on each quarter cut a diagonal cut along the remainder of the core piece and discard it. Now you are left with four pieces of nothing but tender cabbage!
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Old Fashioned Picnic Coleslaw
This recipe was inspired a good bit by my mother as it's really about how she makes coleslaw. For this recipe it's very bare bones but that is good because you can easily add other things. I've done it before adding tomatoes, I've done it with raisins, I've done it with hard boiled eggs, and if you want a splash of color of red cabbage is great in here too.
1/2 head of LARGE cabbage (Or, however much cabbage you want for slaw.)
1 Cup Mayonaise (More, if you want it a little creamier
1/4 cup Cider Vinegar (Add more for tarness)
1/4 Cup Powdered Sugar (Powdered Sugar mixes in best, add more for sweeter slaw)
1 Tsp salt
1 Tsp Fresh Ground black pepper
1 1/2 tsp Celery Seed (Celery seed a traditional ingredient and a little bit adds a LOT of flavor and aroma to the mix.)
2/3 cup Matchstick cut carrots
(Optionally - Add 1/2 cup raisins. 1/2 cup diced tomatoes, 1/2 cup diced onions, 2 Hard boiled eggs crumbled. )
Combine Mayo, Sugar, Vinegar, Salt, Pepper, and Celery seed together in bowl.
Slice Cabbage Finely and add to Mayonnaise mix. Toss together and mix in carrots and any other ingredients you want.
Allow to sit overnight.
Before getting onto the recipe though I'll give a quick run down how to prepare a head of cabbage for easy cutting. It's simple and quick and makes it so you can easily shred the cabbage with a knife.
Start by removing the outer leafy leaves and discarding, then cut off the very base of the root. (This gives you a flat end.) Use your knife and cut the Cabbage in half, cutting through the base. Then cut each half, in half, again through their base piece. Then on each quarter cut a diagonal cut along the remainder of the core piece and discard it. Now you are left with four pieces of nothing but tender cabbage!
---
Old Fashioned Picnic Coleslaw
This recipe was inspired a good bit by my mother as it's really about how she makes coleslaw. For this recipe it's very bare bones but that is good because you can easily add other things. I've done it before adding tomatoes, I've done it with raisins, I've done it with hard boiled eggs, and if you want a splash of color of red cabbage is great in here too.
1/2 head of LARGE cabbage (Or, however much cabbage you want for slaw.)
1 Cup Mayonaise (More, if you want it a little creamier
1/4 cup Cider Vinegar (Add more for tarness)
1/4 Cup Powdered Sugar (Powdered Sugar mixes in best, add more for sweeter slaw)
1 Tsp salt
1 Tsp Fresh Ground black pepper
1 1/2 tsp Celery Seed (Celery seed a traditional ingredient and a little bit adds a LOT of flavor and aroma to the mix.)
2/3 cup Matchstick cut carrots
(Optionally - Add 1/2 cup raisins. 1/2 cup diced tomatoes, 1/2 cup diced onions, 2 Hard boiled eggs crumbled. )
Combine Mayo, Sugar, Vinegar, Salt, Pepper, and Celery seed together in bowl.
Slice Cabbage Finely and add to Mayonnaise mix. Toss together and mix in carrots and any other ingredients you want.
Allow to sit overnight.
Category Photography / Still Life
Species Unspecified / Any
Size 934 x 728px
File Size 170.3 kB
Also because mayo is not supposed to be used in today's food since if you look at the history of it, it is only supposed to cover up the taste of spoiled food.... So if you beleive yourself a cook and someone ask for mayo they are telling you your food taste bad or if you use it in your food you are saying the same thing which is an insult either way....
Huh, I never knew that as the history of it!
Now adays I tend to look at it as a way of implementing fat easily into dishes. It's an ingredient to cook with or make things come together. Without it, where would coleslaw be? Or lovely Parmesan Crusted salmon that uses Mayonase to help make a lovely crust of Parmesan upon it?
Though I'll agree with that being added to something by someone, means the food must be to damn dry, or they really want some extra fat in their diet. Course, given how Paula Dean cooks and all... Hehe...
Now adays I tend to look at it as a way of implementing fat easily into dishes. It's an ingredient to cook with or make things come together. Without it, where would coleslaw be? Or lovely Parmesan Crusted salmon that uses Mayonase to help make a lovely crust of Parmesan upon it?
Though I'll agree with that being added to something by someone, means the food must be to damn dry, or they really want some extra fat in their diet. Course, given how Paula Dean cooks and all... Hehe...
I mean here is a recipe I use for coleslaw and people like it....
1 medium tomato diced
1 teaspoon of salt
1 teaspoon of pepper
1 pound of red and green cabbage shreaded
1/4 cup of lime juice
Take the tomato, salt and pepper and mix them together in a large bowl then add in the cabbage and lime juice mixing well then refrigerate until ready to use....
This serves between 4-8....
1 medium tomato diced
1 teaspoon of salt
1 teaspoon of pepper
1 pound of red and green cabbage shreaded
1/4 cup of lime juice
Take the tomato, salt and pepper and mix them together in a large bowl then add in the cabbage and lime juice mixing well then refrigerate until ready to use....
This serves between 4-8....
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