Once relegated to barbecues and fast-food joints, coleslaw is gaining menu stature. And rightly so. It's familiar yet new, easy to prepare and adjustable to any number of inexpensive ingredients and diverse cuisines.
Coleslaw is generally used as a side dish eaten with foods such as barbecue, fish and chips, with bangers and mash, or a mixed grill.
To get more heirloom coleslaw recipes visit http://www.mastercookingwithherbs.com/herbrecipes.html
Recipe: Basic Coleslaw
This simple combination of cabbage and mayonnaise works best with a real home-made mayonnaise. It is quick and thrifty to make. We often use it as a quick toasted sandwich filling.
1 small head white cabbage, finely shredded
½ cup mayonnaise
½ teaspoon salt
1. Combine all ingredients thoroughly in a bowl.
2. Chill before serving.
- Di-Di Hoffman
- Di-Di, also known as SA's Blogging Herb Man is the owner of Bouquet Garni Nursery – South Africa’s Top Potted Herb Growers and Marketers - and Director of the South African Herb Academy.
2 comments:
Hi. Do you have a good recipe to share with us for homemade mayonnaise? It would be most appreciated.
Imma TryingToLearnToEatHealthy
The link to the heirloom recipe needs a dot com or the like in the URL.
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