Monday, May 11, 2015

Multi-colored Coleslaw

The following recipe is one of my Mama's favorite recipes...when she is in a "picnicky" mood, she will fix her ultimate recipe: Either BBQ chicken (her own BBQ recipe) or roasted ham with brown-sugar glaze, egg-free potato salad, coleslaw and usually Jell-O. 
     This recipe will be for the coleslaw, the next ones of all the other things I've mentioned so that you can have a European/American picnic sometime if you wish! :) (I will say what Mama does when she fixes it...so keep your eyes open for little phrases in italix here and there...)
For the coleslaw:
Wash 1 small head green cabbage and 1 small head purple cabbage. Two heads are better than one!
Next, wash and peel 3 carrots.
Scrub 5 radishes.
Peel and rinse 1 large red onion.
Scrub 2 stalks celery. Always put celery in as many recipes as you can--it is high in zinc and it adds extra food to your meal!
Please also get out...
garlic powder
paprika
Italian dressing (the real kind, like Wishbone, not this tangy Kraft!)
Mayonnaise (make sure it's the egg-free kind!)
Mustard (the prepared, not the powdered)
Salt
Sugar
Ground black pepper
Old Bay Seasoning or Lawry's
Now for the method:
Put all of these into a very large serving bowl:

Slice the cabbage very thinly, mincing it after cutting it into very thin strips. Heads will roll!
Grate the carrots.
Grate the radishes.
Dice the onion.
Dice the celery.
Add: 2 teaspoons garlic powder
1 teaspoon paprika
1/4 cup Italian dressing
1 cup mayonnaise (until coleslaw is moist but not overpowered by the mayonnaise)
1/4 teaspoon prepared mustard
1 teaspoon salt
1 tablespoon white sugar
1 teaspoon ground black pepper
2 teaspoons Old Bay Seasoning or Lawry's

Stir all of these together until they are thoroughly mixed. Sniff it, however, to see if the ingredients are well distributed. Taste test it. If it tastes: tangy, sweet and full of flavor all at the same time, you have come pretty close to my Mama's recipe! Buon apetito!


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