Sunday, September 25, 2011

Memaw's Special Cole Slaw



My Mom (now "Memaw" to the grandchildren) spent 20 years living in the Alaskan wilderness where fresh vegetables were rare and very perishable.  She made this vinegar cole slaw because it would keep for a week.

I've been making it for years, but when I asked her to check this recipe to see if I had it right before I published it, she said, "What about the mustard?"  Now I know why mine didn't taste quite like hers.  This is the correct version (secret ingredient included).


Ingredients:
  • large cabbage
  • 1 red pepper
  • 1 yellow pepper
  • 1 orange pepper
  • 1 cup shredded carrots
  • 2 cups of purple onion
  • 3/4 cup sugar
  • 2 teaspoons celery seed
  • 1 tablespoon salt
  • 1 cup seasoned rice vinegar
  • 3/4 cups canola oil
  • 1/2 teaspoon dry mustard
Equipment:
  • knife 
  • cutting board
  • large measuring cup
Step 1:   Make the dressing
  • add all the ingredients under "dressing" together
  • warm in the microwave so sugar will dissolve
  • stir until sugar dissolves
  • let sit so flavors can meld
Step 2: Make the slaw
  • take the cabbage in your hands with stem down
  • strike the stem against the counter - hard
  • loosen stem and pull out
  • chop cabbage 
  • chop peppers
  • chop purple onions
  • grate carrots
Step 3:  Mix all together.  This slaw is best if made in advance and let sit.  A great dish to take to cookouts.



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