All-American Cole Slaw

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* Exported from MasterCook *

 

All-American Cole Slaw

 

Recipe By :Arthur Schwartz

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds green cabbage - quartered -- cored and shredded

3 tablespoons cider or malt vinegar

2/3 cup mayonnaise

1 small onion -- grated - (optional)

2 medium carrot -- grated

1/4 teaspoon salt -- or to taste

 

In a large mixing bowl, toss the cabbage with the vinegar and salt. Grate

the carrots and optional onion directly into the bowl. Add the mayonnaise and

toss well. The slaw can be served immediately, but it is much better -- more

melded and tender -- if allowed to stand and tossed occasionally for 30 minutes

to 1 hour. For a very limp slaw, refrigerate several hours or overnight.

 

Comments: The law on cole slaw is cabbage and vinegar. All the rest is

interpretation. Adjust the recipe to taste: Add more mayonnaise, substitute

sour cream or yogurt for some (but not all) of the mayonnaise, or add a

supplement of one or the other. Add diced green and/or red pepper if you have

one, celery or caraway seeds if you like that kind of thing, or shredded celery

for an extra fresh taste.

 

Recipe Source: WHAT TO COOK WHEN YOU THINK THERE'S NOTHING IN THE HOUSE TO EAT

by Arthur Schwartz © 1992 Harper Collins Publishers, New York - 275

pages - $15.00

 

 

 

 

 

 

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Per Serving (excluding unknown items): 289 Calories; 31g Fat (90.8% calories

from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol;

355mg Sodium. Exchanges: 1 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0