Today's recipe is Mom's coleslaw which is great! It's fresh, crunchy and sweet, and not soft, soggy or syrupy. It's great tasting coleslaw!
Photo: me, Lucy (my brother Damon's wife), Mom, Lyn (my sister), Angie (my brother Dan's wife)
Photo: Mom and Dad in 1948
MOM'S COLE SLAW
From Billie Reid
Grate cabbage so that you have about three cups.
Sprinkle 3 T. sugar, then sprinkle 2 T. vinegar.
Stir well and taste to see if the proportions seem right. If it tastes like it has too much vinegar, add a little more sugar to taste.
If the taste is right, add 1/2 cup mayonnaise and stir again.
I notice that when I make coleslaw using the pre-grated cabbage from the grocery, the taste is not as good, and I think it is because the natural juices from the cabbage are missing. It tastes better when you grate your own.
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