The Mudcat Café TM
Thread #165215 Message #4093166
Posted By: leeneia
14-Feb-21 - 03:54 PM
Thread Name: BS: Recipes - what are we eating?
Subject: RE: BS: Recipes - what are we eating?
My cole slaw
Two parts veg oil (I use Smart Balance) One part lemon or lime juice A few gratings of black pepper A flavoring - dried basil, dried tarragon, poppy seeds, dried dill A tiny bit of sugar so the citrus juice isn't too sour. Whisk well.
If it's in the house, add a tiny bit of mayonnaise to emulsify so the oil and juice don't separate. (I simply dip the end of the whisk into the jar and pick up a little mayo.)
Add to chopped cabbage. The cabbage does not need to be in the near-liquid state that they serve in restaurants. You can add celery or carrot, but be warned that the carrot will turn it a funny color if you don't eat the cole slaw up promptly.
Whole cherry tomatoes are nice too. Don't cut them up, because people don't like pinkish-green food. Cherry tomatoes left in the batch will get soggy after a while, (24 hours or more) so drop them in right before dining and be sure to eat them all up. ================== Amounts: to make cole slaw for two people, I buy the smallest cabbage I can find, and I use half of it. For the dressing, I use 4 tablespoons of oil and 2 tablespoons of lime or lemon juice. This makes more than we can eat in a meal, but not so much that it gets too old in the fridge.
It's so nice to have cole slaw ready so you don't have to make salad when you're tired.