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| Coleslaw |
| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Thursday, 14 August 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 A creamy coleslaw with lots of flavor. The seasonings complement each other and the cabbage. Makes 8 to 10 servings Ingredients:. 1 large cabbage 200 ml (3/4 cup) sugar 2 red onions, thinly sliced 2 pc medium size carrots, peeled, julienned Hot dressing 250 ml (1 cup) cider vinegar 250 ml (1 cup) oil 1 tsp. celery seed 1 tsp. sugar 1 tsp. dry mustard A pinch of salt Method Making the dressing 1.In a saucepan, combine all the ingredients for the dressing except the oil; bring to the boiling point; 2.add the oil; mix and return to the boiling point; remove from the heat. Making the coleslaw 1.Chop the cabbage finely; add carrots sprinkle with sugar; 2.place half of the cabbage in a container; cover with onion slices; cover with the remaining cabbage; 3.pour the hot dressing over top; do not mix; 4.cover and refrigerate immediately; chill for 24 hours before tossing and serving.
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