Monday, May 13, 2013

You Can't Call this Slaw, Slaw

This is a take on a slaw that my husband's mother Margaret Wethington makes. Let's just say that when she makes this there needs to be leftovers so you can take some home. I like this because you can usually find something fresh from the garden to make it with. This time we used fresh out of the garden cabbage, kohlrabi & broccoli. We bought the tomatoes, green peppers & cucumber but can't wait til they are fresh out of the garden
2 medium cabbage
1medium sweet onion
1 green pepper
1 jalapeno pepper
1 medium kohlrabi
2 medium tomatoes
1 cucumber
2 heads of broccoli

Chop cabbage put it in a colander toss with a coupla spoons of salt and let sit in the sink (20 minutes or so), this will pull some of the moisture from the cabbage and tenderize. Chop up all the rest of the  vegetables in small pieces. Mix all vegetables together.

This is the dressing:
2 cups of mayonnaise
3 T Sugar
1/8 to 1/4 cup cider vinegar
Salt & Pepper
1 tsp Celery Seed

Chopped cilantro, parsley, cutting celery, dill (a few springs of each) uses some of all or what ever you have on hand.
Mix all these ingredients together with a fork. Use salt sparingly. Be sure to taste and adjust to how you like it. Now add to your vegetables, mix well. For best flavor place in fridge 30 minutes to let the taste expand. Definitely put leftovers in fridge, their even better the next day.

Beautiful Cabbage

This is  kohlrabi
This version has red cabbage, fennel, radish, carrot, dill & oregano added to the recipe.

Salted cabbages
Other chopped vegetables
Mixed sauce

Yum, Yum goodness!!




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