Lets post our favorites--it's summertime and the 4th is upon us!!!
Creamy Buttermilk Coleslaw
1 lb red or green cabbage, shreadded fine
Salt
1 medium carrot, shredded on box grater
1/2 cup buttermilk
2 T mayo
2 T sour cream
1 small shallot, minced
2 T minced fresh parsley leaves
1/2 t cider vinegar
1/2 t sugar
1/4 t Dijon mustard
1/8 t ground black pepper
Toss cabbage and 1 t salt in colander and let stand until it wilts--1 to 4 hrs. Rinse under cold running water, press to drain--no squeezing! Pat dry. Place cabbage in a large bowl with carrots.
Stir remaining ingredients together and pour over cabbage and carrots-toss and refrigerate until chilled.
Makes 6 cups--from a turn of the century Cook's.
I'll post another one when I get a break.
Creamy Buttermilk Coleslaw
1 lb red or green cabbage, shreadded fine
Salt
1 medium carrot, shredded on box grater
1/2 cup buttermilk
2 T mayo
2 T sour cream
1 small shallot, minced
2 T minced fresh parsley leaves
1/2 t cider vinegar
1/2 t sugar
1/4 t Dijon mustard
1/8 t ground black pepper
Toss cabbage and 1 t salt in colander and let stand until it wilts--1 to 4 hrs. Rinse under cold running water, press to drain--no squeezing! Pat dry. Place cabbage in a large bowl with carrots.
Stir remaining ingredients together and pour over cabbage and carrots-toss and refrigerate until chilled.
Makes 6 cups--from a turn of the century Cook's.
I'll post another one when I get a break.
"He who sups with the devil should have a. long spoon".