Theres A Coleslaw For Every Taste Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
CABBAGES TO USE IN SLAW
FOR MAKING DIFFERENT FLAVOR
Directions:
CABBAGE: This is the no #1 pick for coleslaw. It has yellow-white to
green leaves with a distinctive flavor and crunchy texture.
RED CABBAGE: A crisp and stylish addition slaws; has deeppurple
color and sweet flavor. The may bleed when mixed with other
ingredients, causing a slightly blush tint.
MOTE: Caraway Seeds can be added to all cabbage but they are
particularly good with red cabbage. Add 1 - 2 tablespoons when
cooking the cabbage. When cooked, drain carefully so they are not
lost, and toss with butter.
SAVOY: This variety can be used in place of, or in combinations with
red or green cabbage. It has crinkly, pale blue-green leaves and a
sweet, mellow-flavor.
NAPA CABBAGE: Compact, barrel-shaped and broadly ribbed this variety
has a uniform yellow-white color and mild cabbage taste with
succulent texture.
CELERY CABBAGE: Tall and cylindrical with pale yellow-green leaves;
this type of cabbage has a mild mustard tang.
BOK CHOY CABBAGE: This Oriental variety has crisp light green stalks
with wide, deep-green stalks with pale yellow-green leaves; this type
of cabbage has mild mustard tang.
Source: The San Diego Union-Tribune, Food Section, 8/31/95 Brought to
you and yours via Nancy OBrion and her Meal-Master.
Submitted By NANCY OBRION On 09-07-95
Source from luhu.jp
green leaves with a distinctive flavor and crunchy texture.
RED CABBAGE: A crisp and stylish addition slaws; has deeppurple
color and sweet flavor. The may bleed when mixed with other
ingredients, causing a slightly blush tint.
MOTE: Caraway Seeds can be added to all cabbage but they are
particularly good with red cabbage. Add 1 - 2 tablespoons when
cooking the cabbage. When cooked, drain carefully so they are not
lost, and toss with butter.
SAVOY: This variety can be used in place of, or in combinations with
red or green cabbage. It has crinkly, pale blue-green leaves and a
sweet, mellow-flavor.
NAPA CABBAGE: Compact, barrel-shaped and broadly ribbed this variety
has a uniform yellow-white color and mild cabbage taste with
succulent texture.
CELERY CABBAGE: Tall and cylindrical with pale yellow-green leaves;
this type of cabbage has a mild mustard tang.
BOK CHOY CABBAGE: This Oriental variety has crisp light green stalks
with wide, deep-green stalks with pale yellow-green leaves; this type
of cabbage has mild mustard tang.
Source: The San Diego Union-Tribune, Food Section, 8/31/95 Brought to
you and yours via Nancy OBrion and her Meal-Master.
Submitted By NANCY OBRION On 09-07-95
Source from luhu.jp