Subject: Classic Coleslaw
From: Unicorn (unicorn@indenial.com)
Date: Tue Sep 19 2000 - 06:34:23 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Here's a true one from reader Jeanie Lerner:
When my oldest nephew Byron (now 21) was about 5, he was helping
(watching) his dad fry him an egg for breakfast. As it cooked and the
albumen turned white, he excitedly exclaimed, "Look! It's turning
into an egg!"
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
When given a choice between coleslaw and some other side dish, I
usually choose something else because most restaurants (especially
fast-food chains) insist on loading it with sugar. I prefer mine
unsweetened, as in this recipe.
Classic Coleslaw
1 small head green cabbage, cored and sliced
as thinly as possible
1 small head red cabbage, cored and sliced as
thinly as possible
4 celery stalks, finely chopped
4 scallions (green onions, spring onions), green and
white parts, finely chopped
4 carrots, shredded
1 cup (250 ml) mayonnaise
3 Tbs (45 ml) fresh lemon juice
2 Tbs (30 ml) caraway seeds (optional)
1 Tbs (15 ml) celery seed (optional)
Salt and freshly ground pepper to taste
Place the cabbage in a large bowl and cover with ice water.
Refrigerate for at least 1 hour and drain thoroughly. Combine the
cabbage, celery, scallions, and carrots in a large bowl. Mix together
the remaining ingredients in a separate bowl and pour over the cabbage
mixture. Toss to combine well and refrigerate for at least 1 hour
before serving. Serves 6 to 8.
This archive was generated by hypermail 2b28 : Sun Oct 01 2000 - 00:00:02 EDT