Carolina Cole Slaw
From Bon Appetit magazine, March 1996
1/2 cup distilled white vinegar
6 tablespoons sugar
6 tablespoons vegetable oil
2 1/2 teaspoons dry (Dijon) mustard
½ celery root, peeled and grated
1 cup grated carrots
1 medium cabbage (about 1 1/4 pounds), thinly sliced
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced (I omitted)
Combine vinegar, sugar, oil, mustard and celery seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
Combine cabbage, onion and green pepper in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made
1 day ahead. Cover; keep refrigerated.)
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7 comments:
I am a coleslaw lover! Yours looks great!
I really want to join a CSA. It's such a great resource. Your coleslaw sounds wonderful. I like that it doesn't have any mayo in it. I'm adding it to my list of summer recipes to try!
Oh I can't wait to hear about your aioli! Looks like a great dinner. Did you do your fries in the oven?
This was the first time I'd made cole slaw- it's not something I have eaten much of in my life. But I did really like it, plus it's so easy!
Sarah- being a part of a CSA has been really fun. I would recommend it, both for great fresh food and to challenge yourself as a cook!
Nicole- I did the fries in the oven (400 degrees for 15 or 20 mins). I just tossed them with olive oil and s & p. Yummy :)
Sounds good! I will have to try it soon. Sweet potatoes are very healthy. Much better for you than regular potatoes. Funny thing is my sister called yesterday and mentioned doing sweet potatoes the same way just the other night!
so when i make sweet potato fries, erin they are mushy... you must teach me the ways of making them look like that bc those look like restaurant style awesomeness
Fuuny, I like celery root but I don't like celery...I know I am weird! The slaw looks wonderful!
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