EASY COLE SLAW
4 servings
2 tablespoons vegetable oil
1/4 cup cider vinegar
1/4 cup granulated sugar
1 tablespoon prepared mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bag (1 pound) cole slaw mix (or shredded ) cabbage
2 tablespoons sunflower seeds or sliced almonds (optional)
Combine oil, vinegar, sugar, mustard, celery seed, salt and pepper in small saucepan. Place pan on medium heat. Simmer for 3 minutes. Stir pan over medium heat for sugar to dissolve and dressing comes to a boil. Place cole slaw mix in mixing bowl. Toss with hot dressing. Let stand for 20 minutes. Top with nuts. Serve with a slotted spoon.
Creamy Cole Slaw
1 firm head cabbage
1 teaspoon dry mustard
1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon flour
3/4 cup milk
2 eggs, beaten
2 tablespoons vinegar
2 tablespoon lemon juice
1 tablespoon butter
Remove outer leaves from cabbage and cut in quarters. With a sharp knife, slice very thinly into shreds. Let stand in cold water for 1/2 hour Mix dry ingredients, milk, and eggs in a saucepan. Blend in vinegar and lemon juice, cook until thickened, stirring continuously. Remove from heat and stir in butter. Cool, then refrigerate. Drain cabbage and mix with enough dressing to moisten.
Marinated Slaw
Dressing:
1 cup cider vinegar
2/3 cups vegetable oil
1/2 cup sugar
2 Tbsp _spicy_ brown mustard
1 tsp salt
1 tsp celery seeds
1/2 tsp freshly ground black pepper -
Low Down: DEFINATELY use the Lite versions of _both_ the vinegar and oil...along with a sugar substitute, such as SPLENDA (or your choice) here.
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Slaw:
1 medium yellow onion, peeled and cut into slim wedges
1 large green bell pepper, cored, seeded, and cut into 1" pieces
1 large green cabbage (about 3 lbs.), trimmed of coarse outer leaves, quartered, cored, then cut in columns the width of the food processor tube
1. For the dressing: Place all the ingredients in a food processor fitted with the metal chopping blade and blend by churning 3 to 5 seconds. Empty into a small _non-reactive_ saucepan, set over low heat, and bring slowly to a boil, stirring occasionally.
2. Meanwhile, begin the slaw: Add the onion and green pepper to the processor (NO NEED to wash the bowl or blade), and with 3 sec. churnings, chop very fine. Using a plastic spatula and minding the blasé, scrape the bowl and stir the mixture between churnings. Empty into a large _non-reactive_ mixing bowl.
3. Remove the chopping blade and insert the slicing disk. Lay a column of cabbage on its side in the feed tube, top with as many more as will fit, then exerting gentle pressure on the pusher, pulse through the slicing disk. Repeat until all the cabbage has been sliced. Add to the bowl with the onion and green pepper.
4. As soon as the dressing boils, pour over the cabbage mixture and toss well. Cool to room temperature, toss well again, cover, and refrigerate for several hours.
5. Toss the slaw well again just before serving, then dish up with tongs (the cabbage oozes considerable water as it marinates.
Creamy and Healthy Cole Slaw
2 pound cabbage
2 large carrots
1 medium red pepper
1 medium green pepper
1/3 teaspoon celery seeds
3/4 cups apple cider vinegar
1 teaspoon salt
1/2 cup sugar
Warm the sugar and vinegar until sugar dissolves. Stir gently. Shred the cabbage and carrots using a grater. Allow the sugar and vinegar mixture to cool. Then pour this mixture over the cabbage and carrot mixture. Chop the peppers into small pieces. Slice them as thinly as you can. Then, chop these slices. The peppers are for flavor,
but they are also for color. The same is true for the carrots. Mix the chopped peppers, the salt, and celery seeds into the cabbage mixture. Pour the whole thing into a bowl, cover, and allow to settle. Refrigerate overnight to allow the flavors to blend. This is very important with many dishes. The longer you allow it to just sit, the more the flavors mix.
Let me know if any of these are what you are looking for - I have plenty more!
Kitchen Witch
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