Skip to main content

SRC Orphan Rescue: Basic Coleslaw

By

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!

Ingredients
  • 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

Procedure
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.
Labels:

Comments

  1. TrishaSeptember 8, 2014 at 6:56 PM

    I love a good slaw, though I must admit, I've never tried celery in them. Sounds interesting.

    ReplyDelete
  2. SeattleDeeSeptember 8, 2014 at 6:59 PM

    Thanks for sharing CJ's basic recipe. Slaw is such a versatile salad or condiment, able to stand alone and also ready to add textural crunch and a flavor pop to dishes in so many cultures...

    ReplyDelete
  3. Kathy WalkerSeptember 8, 2014 at 7:25 PM

    Thanks for coming to the rescue and after work, no less! I agree with you a good basic recipe is nice to have. I have never put celery in a slaw...I may have to give that a try!

    ReplyDelete
  4. UnknownSeptember 9, 2014 at 7:07 AM

    There is a place in the world for a simple but delicious cole slaw. Exactly the kind mom or grandma would have made. Perfect. Nice save. :)

    ReplyDelete
  5. Morsels of Life | CJ HuangSeptember 9, 2014 at 12:51 PM

    Thanks for the rescue! I'm liking your adding zest instead of sugar. Healthier that way too. It really is a basic recipe you can modify. :)

    ReplyDelete
  6. Rachel CotterillSeptember 12, 2014 at 5:05 AM

    Ooh, I love coleslaw. Delicious! I'd never heard of anyone adding sugar... not surprised it was fine without!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more