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diff --git a/content/coleslaw.md b/content/coleslaw.md deleted file mode 100644 index 7e6f9e8..0000000 --- a/content/coleslaw.md +++ /dev/null @@ -1,40 +0,0 @@ ---- -title: "Coleslaw" -date: 2021-05-08 -tags: ['side', 'cabbage', 'southern', 'salad'] -author: declan-cash ---- - -This is a coleslaw recipe that I got from a chili restaurant in my neighborhood that closed down a few years ago. This recipe makes more dressing than needed for the coleslaw, so you can save it or use it as a vegetable dip. - -- ⏲️ Prep time: 25 min -- 🥶 Fridge time: 1 hr -- 🍽️ Servings: 8 - 10 - -## Ingredients - -- 3/4 cup mayonnaise -- 1/2 cup buttermilk -- 3 tbsp lemon juice -- 3 tbsp apple cider vinegar -- 4 tbsp distilled vinegar -- 1/3 cup canola oil -- 1/4 cup granulated sugar -- 1 1/2 tsp kosher salt -- 1 tsp ground black pepper -- 1 tsp celery seeds -- 1/2 tsp onion powder -- 1/4 tsp granulated garlic -- 1/4 tsp mustard powder -- One large head of green cabbage -- One large carrot - -## Directions - -1. Finely shred, rinse, and drain the carrot -2. Finely shred the cabbage (use a food processor if possible) -3. Whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, distilled vinegar, canola oil, and sugar -4. Add the salt, pepper, celery seeds, onion powder, and granulated garlic, and combine well -5. Combine the shredded cabbage and carrot in a separate bowl -6. Slowly add the dressing until it lightly coats the vegetables, and toss well. Add more dressing until it tastes good -7. Refrigerate for at least an hour before serving |