Coleslaw - almost but not quite :D
Aug. 28th, 2012 08:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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So I was serving quiche for dinner this evening and decided to make some coleslaw to go with it. It's ages since I've made coleslaw myself despite the fact that I far prefer it to the shop bought stuff which, for my taste, is always far too drippy and smothered with way too much mayonnaise.
I thought I would share my pseudo-coleslaw with you and see if anyone has any suggestions for the next batch. I've not included quantities because it's basically an 'as much as you feel like' kind of recipe - nothing is going to go drastically wrong if you use different quantities.
My ingredients
White cabbage
Red onion
Raw mushroom
Carrots (I picked some Chantenay ones which are supposed to be a little sweeter than the average)
Dried apricots
Mayonnaise
I diced everything (except the mayonnaise!) threw it in a bowl and mixed it up and then added enough mayo to coat but not drown the veg. And the nice thing is there's enough to go on lunch tomorrow. Today I didn't add them, but I also sometimes throw in a few chopped fresh chives.
I like adding the apricots for just that occasional bite of something a little sweeter. I know the shop bought ones sometimes include pineapple or sultanas, which is what made me begin to think about what else could go in. So does anyone have any other suggestions of things that they add to coleslaw for just that hint of unusual.
I thought I would share my pseudo-coleslaw with you and see if anyone has any suggestions for the next batch. I've not included quantities because it's basically an 'as much as you feel like' kind of recipe - nothing is going to go drastically wrong if you use different quantities.
My ingredients
White cabbage
Red onion
Raw mushroom
Carrots (I picked some Chantenay ones which are supposed to be a little sweeter than the average)
Dried apricots
Mayonnaise
I diced everything (except the mayonnaise!) threw it in a bowl and mixed it up and then added enough mayo to coat but not drown the veg. And the nice thing is there's enough to go on lunch tomorrow. Today I didn't add them, but I also sometimes throw in a few chopped fresh chives.
I like adding the apricots for just that occasional bite of something a little sweeter. I know the shop bought ones sometimes include pineapple or sultanas, which is what made me begin to think about what else could go in. So does anyone have any other suggestions of things that they add to coleslaw for just that hint of unusual.
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on 2012-08-28 08:23 pm (UTC)http://www.food.com/recipe/tam-o-shanter-coleslaw-184964
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on 2012-10-04 06:53 am (UTC)CC
Red Cabbage and Apple Salad
on 2012-10-04 06:51 am (UTC)2 tablespoons red wine vinegar or balsamic vinegar
1 tablespoon apple cider vinegar
1 tablespoon honey
1 tablespoon spicy or Creole mustard
1/4 cup extra virgin olive oil
2 medium unpeeled Gala, Red Delicious, or Fuji apples, cored, quartered, and thinly sliced crosswise
2 tablespoons fresh lemon juice
3 cups coarsely shredded red cabbage
2 cups coarsely shredded green cabbage
3/4 cup dried cranberries
3/4 cup pecan halves, toasted, optional
salt and pepper, to taste
Preparation:
Whisk both vinegars and mustard in small bowl. Gradually whisk in the honey and olive oil.
Toss apples with lemon juice, shredded cabbage, and dried cranberries. Add dressing and toss. Add salt and pepper, to taste. Stir in pecans, if using. Refrigerate the salad and toss again before serving.
Serves 6.