A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Monday, August 22, 2011

Best Recipe for Cole Slaw

With cabbage and carrots abundant at market, there's every reason to make that traditional summer salad: cole slaw.  After combining and doctoring many different recipes over the years, here is my favorite way to prepare it:
Cole Slaw
4-5 cups shredded cabbage (about 1/2 large head)
2 medium-size carrots, grated
1/2 cup mayonnaise
1/2 cup Miracle Whip
1/4 cup cider vinegar
1/4 cup sugar
3/4 tsp salt
1/2 TBlsp celery seed
1/4 tsp dill weed
1 Tablespoon Italian Seasoning
pinch pepper
--Combine all ingredients.  Let marinate in refrigerater 1-2+ hours before serving.
Creamy with a kick of vinegar--This recipe's a keeper!

1 comment:

  1. Love your recipe. I also like to add drained crushed pineapple to mine.