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leaf_lady's picture

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Since it is getting to be cookout season again, here's something to go with the burgers and steaks.

Miss Ruth Noer's Cabbage Salad

*Shred whole head of cabbage (2 or 3 lbs.)
*Separate 2 large onions into rings.
*In a large porcelain or glass container, layer the cabbage and onions;
Sprinkle over this mixture 3/4 cup of sugar.
*Cook together (until it starts to boil):
*1 cup vinegar
*1 teaspoon sugar
*1 1/2 teaspoons salt
*1 teaspoon prepared mustard
*1 teaspoon celery seed
*Add 1 cup olive oil and bring to boil again
*Pour over cabbage immediately (while hot).
*Let stand at least 4 hours in refrigerator (overnight is better).
Notes: French's yellow mustard works best.
Oil MUST be olive oil (cheap is OK)
This is delicious as long as it lasts.

Gretchen_'s picture

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This really is a good recipe because it does stay fresh tasting longer
than the mayo types. Good for beach trips for all week.

Carolina's picture

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This really is an "oldie but a goodie". We've always called it Marinated Slaw, but whatever you call it, it's GOOD. Keeps forever because the vegetables stay crunchy. Wonderful served with anything off the grill, such as BBQed chicken. Thanks for reminding me, Leaf Lady. I know what we're cooking this weekend!

mangia!'s picture

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As a fan of coleslaw, leaf-lady, you might enjoy this slaw recipe. It's easy, and we find it refreshing.

APPLE WALNUT SLAW

*4 cups thinly sliced green cabbage
*1 cup coarsely shredded carrots
*3/4 cup toasted, coarsely chopped walnuts
*1/2 cup mayonnaise ( I only use Best Foods. On the East Coast, I think it's Hellmans)
*1/2 cup 1% milkfat Buttermilk
*1/2 cup dark raisins
*1/4 cup minced red onions
*2 Tbs. sugar
*1 Tbs. lemon juice
*1/2 tsp. (or to taste) salt
*1/4 tsp. pepper
*2 Golden Delicious apples, quartered, cored, and cut in thin wedges

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Mix all ingredients, except the apples, in a large bowl. Gently fold in apples, taking care not to break them. Makes about 8 cups.

dixie_'s picture

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Leaf Lady - Thanks. This has just become our "favorite" slaw.