|Mom's Famous Coleslaw (Photo courtesy of Dad!)|
I'm including here the other coleslaw recipe I made at the gathering to go with hamburgers and veggie burgers. The cabbage is thinly sliced rather than shredded and the recipe includes some unique ingredients (cucumbers and fresh tomatoes) that set it apart. If you like your coleslaw crunchy & shredded, rather than finely grated, this should do the trick. It's a Lucinda Scala Quinn recipe called Tangy Sweet Coleslaw from the August 2008 issue of Martha Stewart Living.
Mom's Famous Coleslaw--now with Honey!
1/2 small head of cabbage, finely grated
2 carrots, finely grated
a little onion (a tablespoon or two), finely grated
1/4 cup (maybe more) mayonnaise (don't even THINK about using Miracle Whip!)
a capful of cider vinegar (from a quart bottle)
a soup spoon of honey
1/2 a large head of cabbage, thinnly sliced
2 tablespoons coarse salt
2 small carrots, grated
2 small (or 1 medium) tomatoes, seeded and cut in a 1/4 dice
1/2 seedless cucumber, cut into 1/4 dice
1/2 cup plain yogurt
1/2 cup mayonnaise
1/4 cup honey
3 tablespoons apple-cider vinegar
coarse salt and pepper to taste
Place the shredded cabbage in a strainer and place over a bowl.. Toss the salt with the cabbage, being sure to even distribute the salt throughout and let the cabbage sit over the bowl for about an hour. This will soften it a bit and it will reduce a little. Rinse the cabbage and pat dry with a non-terry cloth kitchen towel. Place the cabbage, carrots, tomatoes and cucumber in a bowl and toss to mix well. In a smaller bowl, whisk the yogurt, mayonnaise, honey and vinegar together until well blended. Pour this over the cabbage and other vegetables. Add salt and pepper to taste. Cover and chill for at least two hours. This can be made up to one day in advance (though truth be told, we've been eating the leftovers for a few days!). When ready to serve, stir well to be sure the dressing is evenly distributed. Makes 8 generous servings.