I decided to go to The Pioneer Woman website to find a good coleslaw recipe because, stereotypically, I admit I figured folks from Oklahoma eat coleslaw far more than, say, Giada deLaurentis. I altered her recipe a bit, because I like a crispy slaw with a light dressing rather than a soupy slaw with too much milk. It was great!
You need:
1 head green cabbage
3/4 c whole milk
1 cup mayonnaise
2 tablespoons sugar
4 teaspoons apple cider vinegar
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 cups fresh cilantro leaves, barely chopped
2 tablespoons sugar
4 teaspoons apple cider vinegar
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 cups fresh cilantro leaves, barely chopped
Run the cabbage, in sections, through the thin, mandoline attachment on your food processor, or, if you don't have one, slice thinly. In a small bowl, mix the remaining ingredients EXCEPT for the cilantro. Add the dressing to the cabbage. Right before serving, add the cilantro. This can be made up to a day in advance.
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