It's that family picnic or summer BBQ time of the year. We just got back from a beautiful outdoor party in Albany, OR to celebrate the 90th birthday of Ed's grandmother Neva and the 95th birthday of her sister Wilma. For the third time in about two weeks I was asked to make my colorful version of cole slaw for the buffet of summer salads. With the Fourth of July holiday approaching, I thought I'd share the recipe with you.
Cowboy Jeffie's Colorful Chuckwagon Cole Slaw
2/3 cup sweet onion - diced finely
(You may use a red onion if you like your slaw spicier)
1-1/2 cups grated carrot
2 cups purple cabbage - diced to pieces smaller than 1/4 inch
4 cups green cabbage - diced to pieces smaller than 1/4 inch
Mix thoroughly in a large bowl until the colors are combined well. (Note: If I'm in a hurry I will use a food processor to diced all ingredients. However, I do prefer a rough cut with a knife.)
1 cup mayonnaise
1 teaspoon white sugar
1 teaspoon celery salt
3 tablespoons cider vinegar
Fresh ground pepper to taste
Mix in a measuring cup or small bowl until smooth. Pour over your mixed slaw fixings and stir well to coat everything. Don't add any additional salt to season unless you want to do before serving - it will draw the water out of your cabbage and make your cole slaw soupy. Stir well before serving to mix things up nicely. It's best if your slaw sits in the fridge for a few hours before serving - and it's even better the next day.
You might also want to check out my recipes for:
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