Monday, May 9, 2011

Laurel's Coleslaw

(based on a recipe in Laurel’s Kitchen, by Laurel Robertson, et al, 1976)

1/2 head cabbage, red and/or green, finely shredded, about 1-1/2 pounds
1/4 c mayo
1/4 c lemon juice or vinegar
Salt to taste

Toss everything in a big bowl. It’s only half a head, so it should make about six cups of coleslaw.

Variations (don’t use more than one or two added ingredients at a time):
Dill weed
Caraway seeds
Poppy seeds
Celery seeds (that’s my addition – she doesn’t mention them)
Toasted sunflower seeds
Chopped walnuts
Slivered almonds
Chopped dried apricots
Fresh pineapple chunks
Fresh orange chunks
Grated apple
Cardamom (if you’re adding fruit)
Green beans, cooked
Grated carrots
Corn (she says cooked, but I think it’s even better raw off the cob)
Minced green pepper (red pepper would be even more colorful)
Chopped celery
Minced parsley
Shoestring beets, cooked (in which case I think you’d end up with oddly colored salad)
Onion (again, she doesn’t mention this, but I think it’s good)
Buttermilk instead of some or all of the mayo

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