Recipe continued after the jump...
Ingredients:
Makes about 8-10 servings
- 1 small red cabbage
- 1 small green cabbage
- 1 medium onion, finely chopped (or 3 TB dried minced onion)
- 1 large green bell pepper
- 1 large carrot
- 1 1/4 cups mayonnaise
- 1/3 cup apple cider vinegar
- 2 teaspoon sugar
- S&P to taste
Steps:
1. Chop all your veggies (cabbages, onion, bell pepper, & carrot) into small bits. [Plan A: I attempted to shred my cabbage on a mandolin, but I failed. The leaves came apart each time I tried to slice. So on to Plan B: the good old knife, I chopped away.] It took some time to chop everything, and I ended up with a blister on my finger, but the end result was totally worth the time and effort. 
2. Toss all vegetables in a large bowl until mixed.
3. Mix in the mayonnaise, vinegar, sugar, and S&P to taste (about 1 tsp of each.)
4. Toss everything together with slaw until well mixed.
5. Chill your coleslaw in the fridge, covered, for at least 1 hour for all the flavors to blend together. Mix well before serving.
Hey! this sounds super yummy! Do you take the pics of your food while your cooking?
ReplyDeleteYep, I take the pics while I cook. It's been a learning curve... HAHA! I use my Nikon Digital SLR. Taking the pics as I go usually adds about 10-15 mins to the process. I'll usually take about 20 pics, and I choose just a few for the blog.
ReplyDeleteI've been trying out different lighting tecniques. I found that if I use a flash, it washes out the food. So instaed I've been using a bright desk lamp to light the cooking area and keeping the flash off on the camara. Although nothing beats natural daylight (like when I was making the coleslaw,) but I usually start cooking the blog meals in the evening after it's dark out. :/