Tuesday, August 2, 2011

Cabbage Slaw

Normally, I don't care for cole slaw. I think it's bland and just overall not very good. The only thing I like about it is the crunch of the fresh cabbage. This past weekend when I received my bountiful basket it had 2 huge heads of cabbage in it, combine that with the 1 already in my fridge, and well ... I needed to figure out something to do with all of that cabbage. I decided to make a slaw that I actually liked and would want to eat again. My attempt was successful. Not only was this slaw crunchy, it was delicious! I would totally make it again, and probably will with the ever ending supply of cabbage in my fridge.

Cabbage Slaw

2 lbs cabbage, sliced thin
1 small onion, sliced thin and then diced
1 can black beans, rinsed and drained
1 can corn, drained
3/4 cup mayo (I made fresh mayo for this slaw, I will post the recipe)
1 tsp celery salt
2 Tbsp white vinegar
1 Tbsp sugar
1 tsp hot sauce (I used Franks Red Hot)
Salt and pepper to taste

Shred the cabbage and put in large bowl. Add onion, beans and corn. Toss.

In a small bowl, combine the mayo, celery salt, vinegar, sugar and hot sauce. Mix well. Pour over cabbage and toss again. Season to taste with salt and pepper.

Put in fridge to let the flavors mingle for about 30 minutes.


Homemade Mayo
(Recipe found in KitchenAid, Great Baking and More)

3 egg yolks
2 cups vegetable or olive oil
1 lemon, juiced (I just poured a little bottled lemon juice in)
1 tsp salt
1/4 tsp dry mustard
1 Tbsp cider vinegar

Place egg yolks in a bowl and whip for about 3 minutes on high, until yolks are stiff and pale yellow. Reduce speed to med-high and slowly add the oil in a thin stream. If the mixture becomes too thick, thin with a little lemon juice. Continue to add oil until completely absorbed.

Reduce speed to medium and add lemon juice, salt, dry mustard and vinegar and whip until blended.

Store in the refrigerator.

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