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2 oz (4 Tablespoons) vegetable oil
1 oz (2 Tablespoons) vinegar, lime or lemon juice (pick one)
1/2 teaspoon prepared mustard
1/4 teaspoon celery salt
1 oz (2 Tablespoons) mayonnaise
salt and pepper to taste
dash of paprika
1 head thinly sliced cabbage (about 2 pounds)
1 or 2 boiled eggs, soaked in beet juice and grated or chopped
some finely chopped bell pepper or diced olives (optional)
Makes 1/2 cup of dressing
Peel one or two hard-boiled eggs and let them soak in beet juice
until the whites have turned a purplish color.
Then, grate the eggs on the largest part of your grater or chop
them finely.
Cut the cabbage head in half and soak in salty ice water. Shake off
excess, then cut the head in half again.
If you only want to make a small serving, soak only that portion
of the cabbage you intend to use. Store the rest in an airtight
container along with part of a paper towel to absorb moisture.
Place the quarters of the head of cabbage on your cutting board and
using your sharpest knife, shred it as thinly as possible. This is
easier to do since the cabbage is cold from the ice water soaking.
Throw the chopped dyed egg, bell pepper or olives into the cut up
cabbage.
Pour dressing over shredded cabbage and refrigerate until ready to
use. The slaw is better if made a bit ahead of time so all flavors
will have time to blend together.
Another hint for tasty cole slaw:
For tastier and tenderer cole slaw, quarter your cabbage and place
it in the refrigerator for an hour or so, soaking in pickle juice
borrowed from any opened pickles -- sweet, sour or dill.
Drain the juice when ready to shred the slaw. When shredded, lay it
on a dry tea towel or paper towel, fold over and pat cabbage
completely dry before adding a dressing.
1 oz (2 Tablespoons) vinegar, lime or lemon juice (pick one)
1/2 teaspoon prepared mustard
1/4 teaspoon celery salt
1 oz (2 Tablespoons) mayonnaise
salt and pepper to taste
dash of paprika
1 head thinly sliced cabbage (about 2 pounds)
1 or 2 boiled eggs, soaked in beet juice and grated or chopped
some finely chopped bell pepper or diced olives (optional)
Makes 1/2 cup of dressing
Peel one or two hard-boiled eggs and let them soak in beet juice
until the whites have turned a purplish color.
Then, grate the eggs on the largest part of your grater or chop
them finely.
Cut the cabbage head in half and soak in salty ice water. Shake off
excess, then cut the head in half again.
If you only want to make a small serving, soak only that portion
of the cabbage you intend to use. Store the rest in an airtight
container along with part of a paper towel to absorb moisture.
Place the quarters of the head of cabbage on your cutting board and
using your sharpest knife, shred it as thinly as possible. This is
easier to do since the cabbage is cold from the ice water soaking.
Throw the chopped dyed egg, bell pepper or olives into the cut up
cabbage.
Pour dressing over shredded cabbage and refrigerate until ready to
use. The slaw is better if made a bit ahead of time so all flavors
will have time to blend together.
Another hint for tasty cole slaw:
For tastier and tenderer cole slaw, quarter your cabbage and place
it in the refrigerator for an hour or so, soaking in pickle juice
borrowed from any opened pickles -- sweet, sour or dill.
Drain the juice when ready to shred the slaw. When shredded, lay it
on a dry tea towel or paper towel, fold over and pat cabbage
completely dry before adding a dressing.