As I mentioned a while ago – in my Baking …. Basil and Cultivating …. Cabbage entry the Third Graders at our School were participating in the Burpee Cabbage Contest and I was lucky enough to score some cabbage seedlings. Honestly, I’ve never grown cabbage before, I know they’re cooler weather crops and the way that my peppers and squash have been fairing the past few years – I was kind of nervous trying a new veggie. But they were free – and I figured WHY NOT? The least it could get me would be a “I learned my lesson blog post”. The best thing it could get me was some delicious coleslaw. Luckily for me and Nick’s belly we got the latter.
Susie’s Scrumptious Coleslaw Recipe
1 head of green cabbage (chopped or finely shredded)
2 Medium sized carrots – finely shredded
1 cup of Mayo (our cabbage is so large – a cup works for me but you may want to use 3/4 cups for a regular sized head)
1/4 cup of Apple Cider Vinegar (great for soaking veggies to get pests off too)
2 tablespoons of sour cream
2 tablespoons of granulated sugar
2 tablespoons of red onion (finely chopped *cries*)
2 tablespoons of Dijon Mustard
2 pinches of Kosher Sea Salt
2 pinches of Caraway Seeds
Freshly ground pepper – to taste
Cut cabbage in halves – being sure to discard core. Chop cabbage and shred carrots (I used a cheese grater) and combine in a large bowl. I accidentally mixed the Mayo in with the cabbage and carrots – prematurely but it worked beautifully. In a separate bowl – combine other ingredients and whisk gently. Then add liquid mixture to cabbage and carrot bowl. Add additional salt and pepper to taste and chill.
**Please note – I am NOT a chef – by any means of the word. However – this recipe does get the Nick Frost Stamp of Approval. AND he is, by far, the most critical food critic there is**