How to make coleslaw
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Constance suggests immersing the shredded cabbage in ice cold water, preferably overnight, before use.Makes 8 servings, southern Coleslaw 2 1 small head of red or green cabbage 2 to 3 large carrots 12 cup (120 ml) of buttermilk 1/2 cup (116 g) of mayonnaise 14 cup (59 ml) of white wine or apple cider vinegar 1 tablespoon (12.5 g).Valentine Warner, who, like almost all the recipes I try (Constance Spry being the only cabbage purist) uses carrot in his coleslaw, suggests peeling it into thin slices, and then cutting these into strips to match the cabbage.Click here to share your story.Subscribe and have every FoodieCrush post delivered straight to your e-mail inbox Success!Show me the shredded cabbage bowl and watch me skip right.Adjust the seasoning if you think the coleslaw needs more salt, pepper, or sugar.Add the salt, sugar and vinegar, toss together, and leave in the sink to drain for an hour.Second is the flavor of the dressing.For the dressing 2/3 cup mayonnaise 2 tablespoons granulated sugar 2 tablespoons cider vinegar 1 teaspoon celery salt 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2-3 green onions chopped 1/4 cup fresh parsley leaves chopped Pour the coleslaw mix into a strainer.
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Adding this simple cure wont change your coleslaw into a bread and butter pickle, like this one.Sprinkle with 1/2 cup of the sugar and 1/4 cup of the kosher salt and lightly toss.Claudia grates green pepper into her coleslaw, although the fact it's marked as "optional" suggests she's aware that it's not really a classic addition.To save time, you can purchase already shredded carrots or cabbage.Plus, if you are like me, you panic when you have to furnish something for a picnic and thats the great thing about coleslaw.
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