8.3.11

COLESLAW WITH MAYONNAISE

Coleslaw with mayonnaise does not last; it goes soft very, very quickly. So add the mayonnaise in the last minute and never make more than what you can consume in one meal. My recipe called for an entire cabbage. So I reduced everything by 4. And even then I made more than enough for 4 people.

COLESLAW WITH MAYONNAISE
1/4 head green cabbage, very thinly sliced
1 small carrot, grated
4 Tbsp apple cider vinegar
salt and pepper to taste
1/3 cup mayonnaise
1/2 Tbsp sugar

• After removing the bitter core very thinly slice the cabbage.
• Peel the carrot and grate it.
• Combine cabbage with the grated carrot in a large bowl.
• Transfer to a large colander and rinse well under cold running water.
• Let slaw drip dry.
• Roll out a section of [3 large sheets] of paper towel on the counter.
• Scatter the slaw on the top and roll up paper towel.
• Let is rest inside the paper towel for 5 minutes.
• Transfer slaw back into the bowl.
• Sprinkle with cider vinegar and toss.
• Sprinkle with salt and pepper and toss.
• In a small bowl combine 1/3 cup mayonnaise with 1/2 Tbsp of sugar.
• Add mayonnaise mixture to the bowl and toss.
• Serve immediately. 
• Yields 4 servings

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It began with posting a few recipes on line for the 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 the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. 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!