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diff --git a/content/coleslaw.md b/content/coleslaw.md new file mode 100644 index 0000000..7e6f9e8 --- /dev/null +++ b/content/coleslaw.md @@ -0,0 +1,40 @@ +--- +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 |