Jim 'N Nick's Coleslaw
Recipe By :Bon Appétit, August 2010
Serving Size : 8
1 head green cabbage -- 2-lbs.
1 1/4 cups apple cider vinegar
1 cup sugar
1 cup grated peeled carrots
4 green onions -- thinly sliced
1/4 cup mayonnaise
Quarter and core cabbage; cut crosswise into 1/8-inch-thick slices. Place cabbage in large bowl. Add vinegar and sugar; toss to coat. Cover and let stand 30 minutes. Toss cabbage mixture well; cover and let stand 30 minutes longer. Drain cabbage. (Can be made 8 hours ahead. Cover and chill.)
Transfer drained cabbage to another large bowl. Add carrots, green onions, and mayonnaise; toss to coat. Season to taste with salt and pepper. Makes 8 to 10 servings.
Recipe by Jim 'N Nick's Bar-B-Q, Charleston, South Carolina Source: Bon Appétit, August 2010.
Recipe By :Bon Appétit, August 2010
Serving Size : 8
1 head green cabbage -- 2-lbs.
1 1/4 cups apple cider vinegar
1 cup sugar
1 cup grated peeled carrots
4 green onions -- thinly sliced
1/4 cup mayonnaise
Quarter and core cabbage; cut crosswise into 1/8-inch-thick slices. Place cabbage in large bowl. Add vinegar and sugar; toss to coat. Cover and let stand 30 minutes. Toss cabbage mixture well; cover and let stand 30 minutes longer. Drain cabbage. (Can be made 8 hours ahead. Cover and chill.)
Transfer drained cabbage to another large bowl. Add carrots, green onions, and mayonnaise; toss to coat. Season to taste with salt and pepper. Makes 8 to 10 servings.
Recipe by Jim 'N Nick's Bar-B-Q, Charleston, South Carolina Source: Bon Appétit, August 2010.
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