COLESLAW
WITH SOUR CREAM DRESSING:
dressing:
2/3 cup mayonnaise
2/3 cup sour cream
1 tbsp. each white vinegar & fresh lemon juice
1 tsp. prepared horseradish, or to taste
2 to 3 tsp. sugar, or to taste
½ tsp. salt + ¼ tsp. freshly ground pepper
coleslaw:
3 cups finely shredded green cabbage
2/3 cup finely shredded carrots
½ cup diced green pepper
1 cup finely shredded red cabbage
½ cup raisins
In a
large bowl, whisk mayonnaise and sour cream together. Add horseradish & mix
in well. Add in rest of dressing ingredients. Mix well then transfer to a
covered glass jar and refrigerate until needed. Stir well before using.
Put
coleslaw into a large bowl and pour enough dressing over it to mix. Toss well together.
VARIATIONS: Extra ingredients, such as sunflower seeds,
chopped celery, minced parsley, chopped walnuts or almonds, gated apples, fresh
pineapple chunks may be added; according to taste.
HOME-MADE
MAYONNAISE:
1 to
2 egg yolks
1
tsp. white wine vinegar
2/3
cup olive oil
dash
of white pepper
½
tsp. salt
½ tsp
dry mustard
few
drops lemon juice
In a
well-dried and clean mixing bowl, beat the egg yolk, vinegar, salt, dry mustard
and pepper together with a whisk. Add olive oil, drop by drop, beating
continuously, until ½ cup of oil has
been added. Add a few drops of lemon juice, to bring mixture to the consistency
of cream. Add the remaining oil in a thin steady stream, beating continuously,
stopping the beating of oil from time to time to make sure the mixture is
combining well. When all the oil has
been added and the mayonnaise is thick, add extra lemon juice to taste and
adjust seasoning.
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