Just making a quick stop to post my favorite coleslaw recipe. I found it many years ago, in one of my
favorite cookbooks (The Best of Country Cooking – 2nd Edition) by
Reiman Publications. It was published in
1995 and is filled with yummy stuff.
Look for it. If you can find it
(I’ve seen it on Amazon) you’ll be glad you did! The original recipe is on page 239, listed as
Cabbage Slaw.
I generally just buy some pre-shredded cabbage (red & green mixed) in
a bag (if it doesn’t come with shredded carrots in it, I add some). Then I use the dressing recipe found in the
book with a few minor adaptations to lower the calorie count.
I’ve found that it makes a lot if
you use the recipe as-is, so my version is a half-batch, because I don’t
like my coleslaw too soupy. It’s best if
you make it several hours ahead of time so it can sit in the fridge and absorb
all the flavors.
Faithy’s Favorite Coleslaw
8 to 12 oz. shredded cabbage (you can shred your own or use the bagged
kind like me)
1 small carrot, shredded (if the shredded cabbage doesn’t come with
some already in it)
Dump all this in a large bowl, and mix well.
Dressing
1/2 cup real mayonnaise (NOT Miracle Whip)
1 Tablespoon skim milk (or regular milk, if you prefer)
1 Tablespoon white vinegar
1-1/2 Tablespoons Whey-Low
Type D (or regular sugar)
1/4 teaspoon salt (I don’t use as much as the original recipe)
1/4 teaspoon black pepper
1/4 teaspoon celery seed
Whisk everything together until smooth. (I usually do this in a 2 cup measuring cup.) Pour over cabbage/carrot mixture and stir
until all the cabbage is coated. Cover
& refrigerate until ready to serve.
That’s all there is to it! Super
simple and really good. Give it a try
with your favorite grilled meat or some yummy fish tacos.
Good night my friends…
Blessings,
--Faithy
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