Friday, May 2, 2008

Cole Slaw - Sweet Version

I wouldn't call this "sweet" per se - to me this is the type I grew up with and the one most people would find in their deli case at the supermarket. But in the South, if something is not sour, it is sweet. Example: if you asked for "sweet milk" people would know you didn't want buttermilk.

This recipe is from Saveur magazine and was developed by Rick Bayless whose parents owned and ran a barbecue restaurant in Oklahoma City. It is so easy it can be made in 15 minutes.

INGREDIENTS

1/2 medium head green cabbage, cored and very thinly sliced (about 8 cups)

1 small red pepper, roasted, peeled, seeded and chopped into 1/4” pieces

3 ribs celery, cut into ¼” dice

3/4 cup mayonnaise

1 tbsp sugar

Salt

PREPARATION

1. Put cabbage, pepper, celery, mayonnaise, sugar and 1 tsp salt into a large bowl and toss well.

2. Adjust seasonings with more salt, if you like.

3. Cover bowl with plastic wrap and refrigerate until ready to serve. The flavor and texture are best when slaw is made an hour or two before serving.

4 comments:

Linda said...

Well, I know what I'm having for dinner tonight. Can this be made with out mayo though do you think? My daughter hates the stuff, I usually use sour cream or plain yogurt.

Thomas MacEntee said...

Linda

No mayo? Zoots allors! You are talking to a man who would but mayonnaise on an aspirin if I could.

I would do sour cream over yogurt, unless your yogurt is homemade plain like my mother in law's.

Linda said...

Thomas, I agree with you about the mayo, but the kids gotta eat!I see your point about homemade yogurt (has a more tart flavor). Do you make it? I actually sometimes make my own too, no special gadgets, just pot, stove, cover, milk and cultured starter.

Linda said...

I just wanted to update you: under no circumstance should the mayo be replaced in this recipe. I tried greek yogurt. Uh, uh. Never, no way. Next time I am sticking to your original recipe and say it is yogurt:)