Coleslaw
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 1⁄2 head green cabbage, cored and thinly sliced
- 1⁄4 head red cabbage, cored and sliced (it looks pretty) (optional)
- 1⁄2 green bell pepper, seeded and diced
- 1⁄2 red bell pepper, seeded and diced
- 3 -4 green onions, chopped
- 1 -2 carrot, peeled and grated
-
Dressing
- 2 tablespoons low-fat mayonnaise
- 3 tablespoons nonfat yogurt
- 1⁄4 cup cider vinegar
- 1 tablespoon balsamic vinegar
- 2 tablespoons Dijon mustard
- 1⁄4 teaspoon garlic granules
- 1⁄4 teaspoon celery salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon Lawry's Seasoned Salt
- 1⁄4 teaspoon salt
- 2 tablespoons extra virgin olive oil
directions
- Combine all veggies in a large bowl or a large sealable plastic bag if preparing ahead.
- Refrigerate until chilled.
- Include red cabbage only if the slaw will be served within a couple hours of adding dressing; if the slaw with red cabbage is stored overnight, everything turns an ugly pink!
- It still tastes good, though!
- Dressing: In a small bowl, whisk together the mayonnaise and yogurt until smooth.
- Add vinegars, mustard, and dry spices.
- Whisk thoroughly to blend, set aside for 15-20 minutes or more for flavors to meld.
- While whisking rapidly, slowly add the olive oil a few drops at a time.
- Continue whisking until dressing is blended and emulsified.
- For a real crispy slaw, toss dressing with veggies 5-15 minutes before serving.
- For softer textured, but still crisp slaw, toss dressing with veggies 1-2 hours before serving and refrigerate until needed.
- In either case, toss again to redistribute the dressing immediately before serving.
- Slaw still tastes good after being stored in the refrigerator, it just gets softer.
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!