How
to make coleslaw
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Cole
Slaw is one of America's most popular salads,
and is tremendously popular at barbecues
and cookouts. Many people choose to buy
the production-line coleslaw, which is really
a pity, because most store brands are runny
and lack any real flavor, and great coleslaw
is really easy to make, as the variety of
coleslaw recipes on our site will show you.
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If
you do decide to go ahead and make some
home made coleslaw, here are some tips to
get you started:
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Coleslaw
shouldn't be runny. The problem many
people have is they shred the cabbage
too fine, draining the natural water
from the cabbage, which in turn makes
it soggy. For best results, leave the
food processor on your shelf, and shred
the cabbage with a sharp knife. I cut
the cabbage into quarters, cut slices
and then chop them up a little. |
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Only
add similar, dry vegetables to your
coleslaw. Tomatoes, citrus and and other
juice-producing fruits and vegetables
are a not recommended. The best additions
are celery, onions and, of course, carrots. |
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Whatever
you choose for your dressing, use it
in moderation. We don't want our nice
and creamy coleslaw recipe to turn into
a runny mess. Excellent dressings include
mayonnaise, vinegar, and various types
of oils. |
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Seasoning:
Just about everything goes - black and
red pepper, fennel, parsley, dill, salt
oregano and basil can all be used. |
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For
best results: After you have combined
and mixed your ingredients, refrigerate
the salad for an hour or two to allow
the flavors to combine. |
Now
go ahead and try some of our great coleslaw
recipes.
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Click
here to go to our salad recipes section>>
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