However!
Coleslaw is on the menu today!
I have a long history of making my own coleslaw. Going back nearly thirty years. I think my mother or father taught me how how to make it, so this is more than likely a handed down family tradition. I've at some time or other produced everything from a classic slaw of cabbage. carrots and mayo to elaborate versions containing poppyseeds, cheese or variations with salad ingredients
I have to sadly admit though, that I have never used a recipe as it is one of those things that is all based on the look and texture of the ingredients. This coleslaw is no exception.
It consists of about a third of a medium sized white cabbage, finely sliced and sprinkled with salt to soften the cabbage, left for a while, then the resultant liquid drained. To the softened cabbage I have added three peeled and grated carrots and half a red onion very finely diced. The ingredients are then tossed together. Mix into these ingredients spooonfuls of half fat mayonaise untill the right consistency is achieved. Leave in a bowl for around an hour to allow the flavours to mingle
There you have it .... No Recipe Coleslaw!
Enjoy :)
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2 comments:
My husband and my grandmother both make coleslaw your way - no recipe - and it's always delicious! I like the idea of salting it first to get some of the liquid out...it always gets so soupy!
I see where you are coming from Michelle. I only got about 2 tbsp of liquid from the cabbage, but that was 2 tbsp that wasn't going to mix with the mayonaise
Its good with a mix of red cabbage and white cabbage too, with a few raisins ... not very traditional though!
D :)
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