Sunday, July 15, 2012
I've been on a real coleslaw kick lately, beginning with our trip up North a week ago. I've been having it as a side salad, as seen above, and in sandwiches, as seen below:
My recipe is very simple: Shred a head of cabbage, add a couple tablespoons of vinegar, a similar amount of mayonnaise, a teaspoon of sugar, and a few shakes of celery salt. Truthfully, I really don't bother measuring; I just do it my eye, and adjust the seasoning if need be. What kind of vinegar? White or cider work well. Rice vinegar is a good choice, too. Sometimes I use prepared "Sushi seasoning", which is rice vinegar with sugar already added. It just depends on what I have on hand.