MY COOKBOOK

MY COOKBOOK
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14.1.12

CRUNCHY NUT COLESLAW


Very nice coleslaw, this one came from a Safeway handout. The original recipe made an enormous salad. This is sufficient amount for four decent sized salads. The dressing is intentionally bland; to bring together the ingredients without overtaking them with flavour. If you rather have a creamier version, just increase the yogurt and the mayonnaise. Yes, it will be good with low fat versions too.

1/3 cup raw almonds
1/8 white cabbage
1/8 Savoy cabbage
2 carrots
2 green onions
3 radishes
1/3 cup raisins
1 sprig of fresh parsley, chopped [optional]
1/4 cup plain Balkan yogurt
2 Tbsp mayonnaise

• With a chef’s knife chop up the raw almonds coarsely.
• Spray a cookie sheet with cooking spray.
• Place almond bits on the cookie sheet and roast for 10 minutes at 350F.
• Remove pan from the oven and set aside.
• Slice the white and Savoy cabbages very thinly. This is a slaw, so don’t shred it.
• Place slice both cabbages and place in a large bowl.
• Peel the carrots and slice into matchstick strips. Add to the bowl
• Slice the green onions, including the green part. Add to the bowl.
• Thinly slice the radishes. Add to the bowl.
• Add the raisins and the chopped parsley.
• In a small bowl stir together the yogurt and the mayonnaise.
• Spoon the yoghurt dressing into the salad bowl.
• Season the salad with salt and pepper and toss.
• Cover the bowl with plastic wrap and place in the fridge to chill for an hour.
• Just before serving sprinkle the top with the roasted almond bits.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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