ellenmillion: (Mmm..)
[personal profile] ellenmillion
I was sharing this with [livejournal.com profile] friendshipper and typing it up for one of Jake's coworkers anyway, so I figured I'd share the most incredible coleslaw recipe known to man with you guys, too. This is not your grandma's coleslaw.

The Most Amazing Coleslaw Ever

~1/3 lb bacon (about 4 1/2 slices) - fry crispy and crumble
1 lb slaw mix/chopped cabbage (this can include green and purple, as well as carrot gratings)
1/2 c chopped onion (optional!)
1/2 c mayonnaise
1/4 c sour cream
1/2 t mustard (the condiment, not the spice)
1 T lemon juice
1/2 t chili powder
1/4 t celery salt
1/4 t cayenne powder
1/2 t sugar
(Jake sometimes adds a little creole seasoning or celery salt - you can add favorite seasonings as well)

Mix wet ingredients and spices, then toss thoroughly with bacon, cabbage mix and onion. For best results, allow to rest at least a little over an hour (and preferably overnight) before consuming. Gets better with age and lasts about a week in the fridge.

Date: 2011-08-16 07:35 pm (UTC)
sholio: sun on winter trees (Default)
From: [personal profile] sholio
Thank you! I'll definitely try this. *files away*

The broccoli slaw recipe - I'm guessing at the measurements because I never really paid that much attention to how much of everything I use, but it's fairly forgiving of different ratios of ingredients. *g* What I usually do (or did; I haven't made it in awhile) is mix up a few days' worth of everything but the dressing - the undressed ingredients keep pretty well - and store it in a sealed container in the 'fridge; then fix small quantities at a time to have with lunch or as a side dish.

1/3 head cabbage (thin sliced)
1-2 broccoli crowns (chopped)
1-2 carrots (grated)
dried cranberries (a handful or two)
sunflower seeds (or other nuts)

I mix all this together and store it in a tupperware container in the 'fridge, and then make up however much I want to eat at a time, or take with me to work as part of my lunch, etc. For dressing, I usually just use plain mayo, sometimes adding a little mustard for variety. Sour cream would probably make it thicker/richer; I never tried that.

Date: 2011-08-19 06:05 pm (UTC)
From: [identity profile] ellenmillion.livejournal.com
Nom!!! I shall have to get ingredients for this!

Date: 2011-08-17 09:14 pm (UTC)
From: [identity profile] pixiewildflower.livejournal.com
Wow, it has bacon...so sinful!

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