Coleslaw (carter Family Favorites) Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 each: Green cabbage heads, fresh*
2 each: Apples, crisp,peeled/cored
6 each: Crisp celery stalks,
6 each: Carrots, scraped/washed
1 tbsp: Celery seed,
1 tsp: Salt,
1 pint: Mayonnaise,
Directions:
* - dont bother if the cabbage is the white limp variety - your slaw
wont be worth the makings.
1. Cut the cabbage in quarters, place in a large bowl of well-salted
cold water, and let stand for at least 1 hour. This is to make sure
any possible "critters" emerge - nothing spoils good slaw like a
many-footed friend. Once soaked, drain and place the cabbage on a
large chopping board and chop away like mad. The cabbage must be very
finely shredded. Dump into a big bowl and shred the apples, celery,
and carrots. Add to cabbage, stir in celery seed, salt, and
mayonnaise, and blend well. 2. Refrigerate at least 2 hours before
serving to allow flavors to mellow. If slaw is to be transported to
fish fry site, keep very cold - mayonnaise mixture can be deadly if
allowed to stand too long at room temperature.
Source from luhu.jp
wont be worth the makings.
1. Cut the cabbage in quarters, place in a large bowl of well-salted
cold water, and let stand for at least 1 hour. This is to make sure
any possible "critters" emerge - nothing spoils good slaw like a
many-footed friend. Once soaked, drain and place the cabbage on a
large chopping board and chop away like mad. The cabbage must be very
finely shredded. Dump into a big bowl and shred the apples, celery,
and carrots. Add to cabbage, stir in celery seed, salt, and
mayonnaise, and blend well. 2. Refrigerate at least 2 hours before
serving to allow flavors to mellow. If slaw is to be transported to
fish fry site, keep very cold - mayonnaise mixture can be deadly if
allowed to stand too long at room temperature.
Source from luhu.jp
Tags
Salads