Happy Memorial Day Weekend!
I love this coleslaw. I make it all the time. It’s great because it lasts in the refrigerator for days and stays crisp. It’s almost like kimchi. It gets better with age. Plus it’s low in calories and no fat!
I figured this would be the perfect recipe for this weekend. It’s a large bach so if you have company it’s perfect. If not you can have some every day.
It’s great to dress up a turkey or veggie burger. Goes perfectly with a picnic or BBQ.
Enjoy!
Avec Amour, Victoria and Alexander
P.S. I filmed a testimonial for the Queens Library last week. I took all my computer classes there and am getting continuing advice for my website from the amazing teachers at the Flushing Library and the Central Library in Jamaica.
On May 19, Queens Library President and CEO Dennis Walcott showed my testimonial and used me as an example of how libraries make a difference in people’s lives to the New York City Council at City Hall.
My testimonial is on the Queens Library’s YouTube channel:
Help support your local library!
Crisp Coleslaw
Yield – 8 Cups
1 Green Cabbage, medium head or 1/2 head of green and 1/2 a head of purple
1 Onion, medium
3 Carrots, large peeled
6 Tablespoons White Vinegar
4 teaspoons Sugar
1 Tablespoon Kosher Salt
1/4 Cup Cilantro, chopped, optional
1. With a sharp knife quarter the cabbage head,
remove core and very thinly slice,
put in large mixing bowl.
2. Peel onion and cut off top and bottom. Slice length wise very thin slivers and add to bowl.
3. Grate carrots
and add to bowl.
4. In a small saucepan bring vinegar, sugar and salt to a boil,
stir and remove when everything is dissolved. Pour over cabbage and stir with tongs.
Let sit minimum 1 hour in refrigerator before serving. Just before serving stir in cilantro if you wish.
This will last for up to 1 month in the refrigerator without the cilantro. This may seem like not enough dressing for this amount of cabbage, but that’s why it stays crisp for so long and still has plenty of flavor. If you make it with purple cabbage the purple color will start to bleed into the rest of the cabbage after the second day. It still tastes great, but for presentation for guests only make this one day ahead. If you are just using green cabbage you can make it several days ahead and just stir in cilantro before serving.
Ingredients
- 1 Green Cabbage, medium head or 1/2 head green cabbage and 1/2 head red cabbage
- 1 Onion, medium
- 3 Carrots, large
- 6 Tablespoons White Vinegar
- 4 teaspoons Sugar
- 1 Tablespoon Kosher Salt
- 1/4 Cup Cilantro, chopped
Instructions
- With a sharp knife quarter the cabbage head, remove core and very thinly slice, put in large mixing bowl.
- Peel onion, cut off top and bottom, slice length wise in very thin slivers, add to bowl.
- Grate carrots, add to bowl.
- In a small saucepan bring vinegar, sugar and salt to a boil, stir and remove when everything is dissolved. Pour over cabbage and stir with tongs. Let sit minimum 1 hour in refrigerator before serving. Just before serving stir in cilantro if you wish.
Notes
This will last for up to 1 month in the refrigerator.
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