Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Creamy Coleslaw

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Creamy Coleslaw Empty Creamy Coleslaw

    Post by Lobo Fri 22 Jan 2016, 9:55 pm

    Creamy Coleslaw
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    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Servings: 8
    Many barbecue aficionados argue that a barbecue isn’t a barbecue without a big bowl of cool, crisp coleslaw on the table. Indeed, nothing tastes better alongside a batch of spicy barbecued ribs. If you turn up your nose at too-sweet slaws, this one is for you. It gets its subtle sweetness from an unexpected source—grated apple.






    • 160

    Ingredients:


    • 1 head green cabbage (about 2 lbs.)
    • 2 stalks celery
    • 1 Granny Smith apple
    • 1 small yellow or red onion
    • 2 small carrots, peeled
    • 2 Tbs. cider vinegar
    • 2 Tbs. fresh flat-leaf parsley, minced
    • 1 1/4 cups mayonnaise
    • Kosher salt and freshly ground pepper 

    Related Recipes


    Directions:

    Cut the cabbage into wedges through the stem end, and cut out the core. Using a food processor or a stand mixer fitted with the thin slicing attachment, slice the cabbage into thin slivers. Transfer to a large bowl. Slice the celery with the slicing disk, and add it to the cabbage.

    Replace the slicing attachment with the shredding attachment. Halve and core the apple but do not peel. Cut the apple and the onion into wedges. Shred the apple, onion and carrots, and add to the cabbage and celery.

    Sprinkle the vegetables with the vinegar and toss to coat evenly. Add the parsley and mayonnaise and mix well. Season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours. Taste and adjust the seasoning with more vinegar, salt and pepper before serving. Serve cold. Serves 6 to 8.

    Variation: If you don’t have a food processor, you can ready the vegetables by hand with a chef’s knife and box shredder-grater. And if you prefer a sweeter coleslaw, stir in a bit of sugar until the flavor suits you. Thinly sliced red bell pepper and cucumber are also nice additions.

    Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).
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