Tuesday, May 22, 2012

Carolina Cole Slaw

When you hear “picnic” and “side dish,” what comes to mind?  Potato salad.  Try again.  Cole slaw.  There you go!  Best part about this version is that there is no mayonnaise – not just because some of you are mayo averse but because the outdoor temps won’t wreak havoc with your food and subsequently your stomach.  Try this on top of your pulled pork sandwich or as a stand alone side dish.  It’s certain to please!

Ever wonder where the term "coleslaw" came from?  The Dutch called it koolslalade which means cabbage salad.

Carolina Cole Slaw
1.      1 ½ heads green cabbage
1.      1 cup sugar
2.      1 teaspoon salt
3.      2/3 cup vegetable oil
4.      1 teaspoon dry mustard
5.      1 teaspoon celery seed
6.      1 cup cider vinegar

In a saucepan over medium heat, combine ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; Let cool completely.

Toss with finely shredded cabbage.  To shred, either do it by hand (and a knife) or if you like a finer, smaller cut (almost mincelike), use your food processor.  Cover; refigerate until cold, tossing occasionally, at least 2 hours.  Can be made a 1 day in advance.  Cover; keep refigerated.

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