Served alongside BBQ tempeh Every time I want to make basic coleslaw, I google a recipe, and sometimes I like it better than other times. This one is good, so I'm finally saving it for the future. I followed this recipe from Farmgirl's Dabbles. I haphazardly scaled it down, used freshly shredded cabbage instead of coleslaw mix, omitted the onion, and used fresh whole-grain mustard instead of dry mustard, though I wouldn't be opposed to undoing any of those changes down the line. The Recipe: 1/4 small cabbage, shredded finely 1/3 c mayonnaise 1 tb sour cream 1 tb sugar 1 tb mustard 1 tsp white vinegar salt and pepper, to taste Combine everything except the cabbage in a medium bowl, and season to taste Toss in the cabbage Optionally, let it sit in the fridge to soften for a couple of hours The Verdict: Overall grade: A Overall reason: What coleslaw should be. Simple, tangy, a little bit sweet, a little bit salty. Time to prepare: 5 minutes 9-year-old quote: "More peppe...
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.