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Coleslaw

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 pepper! So much pepper!"



 

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