In line with finding out about the effects of chopping cabbage, here is our family's favorite, quintessential American coleslaw, which is only proper as it comes from James Beard's American Cookery. This is the Sweet and Sour Slaw variation of the basic recipe. I make only half the amount of dressing for the same amount of cabbage and use all mayonnaise.
1 cabbage, 2-3 pounds, finely shredded
1 cup mayonnaise
1 cup sour cream
1 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons sugar
1/4 cup vinegar
1 teaspoon dry mustard
1/4 teaspoon Tabasco
Crisp the cabbage in cold water for an hour. Drain well and combine with the mayonnaise, sour cream, and seasonings. Toss well and let stand 30 minutes, or even longer if you like a rather wilted slaw. Correct the seasoning before serving.
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