Coleslaw. You either like it or hate it. Coleslaw started out as a pickled food way back in the 18th century in the Netherlands.
In the days without refrigeration, preparing a food with vinegar was a way of preserving the food.
Over the years, this salad that often comes as a side at a barbeque or fried chicken joint has undergone many changes and probably doesn't resemble the one from the 18th century.
However, cabbage is an excellent vegetable to eat for good health so perhaps finding a recipe utilizing it that you like would be a good thing.
Personally, I like how we make it in the South. Maybe you'll like it too. Yes, it uses buttermilk which seems to be found in many southern recipes so add that to your shopping list and give this a try. This serves a crowd so you might want to cut it in half.
By the way, if this sounds like a lot of sugar, remember it's an ingredient for a dressing over 8 cups of shredded cabbage. You can always decrease the sugar a little at a time to see if it still tasts good with less sugar.
SOUTHERN STYLE COLESLAW
5 tablespoons of white sugar
1/2 teaspoon salt
1/8 teaspoon groound black pepper
1/4 cup milk
1/2 cup mayonaise
1/4 cup buttermilk
1 1/2 T. white vinegar
2 1/2 T. lemon juice
8 cups finely shredded cabbage (usually 1 large head)
1/4 - 1/2 cup finely shredded carrots
In bowl or large measuring cup, combine all of the dressing ingredients. Beat until well blended.
Shred the cabbage and carrots in a food processor.
Place shredded vegetables in a salad bowl and pour dressing over veggies. Toss well. Cover the salad bowl and refrigerate at least 2 hours.
TAKEAWAY TRUTH
This is really good coleslaw so I hope you'll try it. Because it uses milk products and mayo, be sure to refrigerate any leftovers.
No comments:
Post a Comment