Cole Slaw

Cole Slaw

Ingredients:
8 Cups Cabbage
1/4 Cup Carrot (shredded)
2 Tbsp Onion (shredded)
2 1/2 Tbsp Lemon juice
1/2 Cup Mayonnaise or Miracle Whip
1/8 Tsp Pepper
1/2 Tsp Salt
1/3 Cup Sugar
1⁄4 Cup salad oil
1 1/2 Tbsp White vinegar
1/4 Cup Buttermilk
1/4 Cup Milk

DIRECTIONS:

Easy tips for best homemade coleslaw for upcoming picnic, family potluck, trying to convince kids vegetables are edible? Here’s some tips for making your coleslaw the very best.

1. Coleslaw ingredients: Green cabbage is the classic slaw base, though red cabbage’s peppery flavor and pretty color make it pleasant addition. Both are smooth-leaved, dense, and. Create a fresh, crunchy, and colorful slaw by mixing in shreds of carrot and even celery and onions.

2. Shred: Several ways to shred your cabbage and carrots—by hand, grater or food processor, etc. To shred by hand, peel off a couple of the outer layers, then cut the cabbage in half, cut each half into two parts and then cut out the core. Slice each quarter into thin wedges, then each wedge into little shreds. You can also make preparation easier by buying pre-shredded cabbage mixes at the grocery store then mix as desired by adding other ingredients

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3. Tenderize cabbage: Remove some of the moisture from the cabbage, so coleslaw stays crunchier longer by shredding the cabbage and toss in about a tablespoon of salt—or a combo of salt and sugar—and let sit for 5 to 10 minutes before draining off the excess moisture. Now cabbage is still crunchy but won’t give off too much liquid. Leave that to the dressing!

4. Dressing-to-veggie ratio: Too much dressing results in a sloppy, soupy mess—too little dressing, and you’ve got a pile of cabbage. Mix dressing ingredients in a separate bowl adding a few spoonfuls at a time to bowl of veggies. It’s right when the coleslaw is moist and clumps together without being drippy. The best ratio is 1-1/4 cups dressing for every head of cabbage plus 3 cups of carrots and other veggies—with gradual mixing, you’re sure to strike the right balance.

5. Make slaw ahead of time: Keep the dressing and veggies separate and mix together on the day of serving; this prevents the cabbage from losing its crunch.

Slaw best if made several hours before serving. It will get watery after several hours but that is normal. It will keep for 3 day in the fridge.

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