Monday, July 4, 2011

Creamy Coleslaw

I am a creamy cole slaw kind of person. I will eat the kind in an oil and vinegar dressing, but I much prefer one in mayonnaise. This is a great version of creamy cole slaw - includes all the right steps, and excludes any trendy or unnecessary ingredients. Just the slaw. Yums!





Creamy Coleslaw

1 head cabbage (red or green), shredded (about 1 1/2 lb)
1 carrot, peeled and grated
1 T coarse salt, or 2 tsp table salt
1/2 onion, minced
1/2 c mayonnaise
1 T rice wine vinegar

Toss cabbage and salt with salt in a colander. Let drain until cabbage wilts, 1-4 hours.



Rinse cabbage and carrot thoroughly in cold water. Press, but do not squeeze, the water out -- using a salad spinner is great. 

Pour vegetables into bowl. Add onion, mayonnaise and vinegar. Toss to coat. Season with pepper. Cover and refrigerate until ready to serve.


Farm box ingredients used: cabbage, carrot, onion

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