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A while back I found this book "The best Top Secret Recipes " at a second hand store. It has a bunch of recipes of famous resturants that some cook figured out by trail and error. So the other day we sponsered a grill out at the dive shop: Ribs, skins and this cole slaw. It tastes almost like the original
8 c. very finely chopped cabbage (1 Head)
¼ c shredded carrot (1 med Carrot)
2Tbs minced onions
1/3 c. granulated Sugar
½tsp salt
1/8 tsp pepper
¼ c. milk
½ c mayonnaise
¼ c. buttermilk
1 ½Tbs white vinegar
2 1/2Tbs lemon juice
1) Be sure that the cabbage, carrots and onion are chopped up into very fine pieces ( about the size of rice kernels)
2) Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice and beat until smooth
3) Add the cabbage, carrots and onions. Mix well
4) Cover and refrigerate for at least 2 hours before serving (a must!)
Tidbit:
The critical part of this cole slow recipe is the flavor-enhancement period prior to eating. Be absolutly certain the cole slaw sits in the fridge for at least a couple of hours prior to serving for a great tasting slew of slaw.
8 c. very finely chopped cabbage (1 Head)
¼ c shredded carrot (1 med Carrot)
2Tbs minced onions
1/3 c. granulated Sugar
½tsp salt
1/8 tsp pepper
¼ c. milk
½ c mayonnaise
¼ c. buttermilk
1 ½Tbs white vinegar
2 1/2Tbs lemon juice
1) Be sure that the cabbage, carrots and onion are chopped up into very fine pieces ( about the size of rice kernels)
2) Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice and beat until smooth
3) Add the cabbage, carrots and onions. Mix well
4) Cover and refrigerate for at least 2 hours before serving (a must!)
Tidbit:
The critical part of this cole slow recipe is the flavor-enhancement period prior to eating. Be absolutly certain the cole slaw sits in the fridge for at least a couple of hours prior to serving for a great tasting slew of slaw.
