It's time for Group B's Secret Recipe Club September reveal. This month I had the pleasure of cooking from two blogs. We never want anyone left out of the fun and games. So, I am whipping up a recipe from Morsels of Life tonight.
Looking through her archives, I realized: she loves her slaw...and I am ready to try all of them.
Here's her Jicama Slaw, Cranberry Walnut Slaw, Tex Mex Coleslaw, Shrimp Coleslaw, and Asian Coleslaw. When I saw CJ's Basic Coleslaw, I knew I'd found my recipe. I love getting a good, basic recipe from which I can adapt.
And I loved learning something new; I've eaten a lot of slaw, but I never knew the etymology behind the term. CJ shares: The term 'cole slaw' came from the Anglicization of 'koolsla,' short for 'koolsalade, a Dutch term meaning cabbage salad. And that’s cole slaw in its most basic form. It’s a salad mainly consisting of raw, shredded cabbage and some sort of dressing – usually mayo based, although some use buttermilk or vinegar.
This is a simple, straightforward coleslaw with a light and tangy mayo dressing. I loved it! I did add in the lemon zest - before I juiced the lemon - for some more tang and zing. Really, it is basic, but it's something we should all have in our kitchen repertoire. I skipped the sugar and think it wasn't missed!
- 2 C shredded cabbage
- 1 C shredded carrots
- 1/3 C chopped celery
- 1 T freshly squeezed lemon juice
- lemon zest
- 1/3 C organic mayonnaise
- freshly ground pepper to taste
Whisk together the lemon juice, mayonnaise, sugar, and pepper to create a smooth dressing. Toss in the cabbage, carrots, and celery until well-coated. Let stand for 10 to 15 minutes before serving.