Coleslaw

Try this Coleslaw recipe, or contribute your own.

"I was out of Green Peppers so I used a Red Pepper instead, plus a Purple Onion instead of a Yellow Sweet Onion; this dish is wonderful. Nice and tart, not sweet like most Cole Slaws. " - Steamboater

Yield: 1 Ready in 1 hours

Cuisine: AmericanMain Ingredient:

(5, 1) 100% would make again (reviews)

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Recipe
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Ingredients

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Verified by stevemur

Original recipe makes 1

2/3 cWater

2 tbSugar

1 md headgreen cabbage

1 Onion; chopped

1 tbSalt

1 Green pepper; chopped

1/2 cWhite vinegar

1/2 tsPepper

juice of 1 lemon

1 Carrot; shredded

4 Egg yolks

BLENDER MAYONNAISE

1 1/2 cBlender Mayonnaise; (recipe)

1 cVegetable oil

1 pnDry mustard

1/2 tsSalt

Coleslaw Preparation

The following recipe is from a Ratners Cookbook Procedure: Remove outside leaves of cabbage and discard. Cut cabbage into quarters, removing hard cores. Shreed. Add all remaining ingredients except mayonnaise to the cabbage. Let stand for 2 hours and then drain thoroughly. Serves 6 - 8 Stir in mayonnaise and chill until ready to use. Recipe for Blender Mayonnaise: In a blender, beat together lemon juice, egg yolks and seasonings. Add the oil slowly, one drop at a time, beating all the while until the mayonnaise is thick. Chill until ready to serve Store in refrigerator for up to 2 weeks. Makes 1 1/2 cups Posted to JEWISH-FOOD digest V96 #71 Date: 05 Nov 96 13:49:05 EST From: Carole L Lazarus <72172.476@CompuServe.COM>