Monday, September 12, 2011


What goes really well with grilled deliciousness? Coleslaw. It also rocks with slow cooked chicken sandwiches. Make this. It’s easy and wonderful. It’s a half recipe, but I promise it’s enough unless you’re going to a huge barbecue.

Coleslaw from 2nd Ave Deli Cookbook:

Makes about 1 quart

1 lb. green cabbage
¼ c. very finely grated carrot
1½ Tb. white vinegar
1½ Tb. sugar
¼ c. mayonnaise
½ tsp. salt
¼ tsp. white pepper

Remove and discard loose out cabbage leaves and core. Shred cabbage. I did this with the slicing attachment on my food processor. Place in a large bowl, add carrots, and mix.

In a separate bowl, mix all other ingredients. Pour them over the cabbage and carrots, and toss to combine thoroughly. Chill for several hours or overnight.
Use this as a side from everything you’re grilling or plop it on top of sandwiches. It’s got a great tang and gets even better the longer it sits. I plan on trying a bunch of new coleslaw recipes, but it’s a great basic to start with.

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