Monday, August 15, 2011


We got a perfectly round little green cabbage from the CSA last week. Thankfully, sandwiches were on the menu, and what goes better with a sandwich than coleslaw? Well maybe chips, or fries, but coleslaw is pretty good too.

Now usually I just make a quicky coleslaw out of freshly grated coleslaw mix from farmboy (not the prepackaged regular grocery store kind, it has a weird taste), bottled creamy dessing and celery seeds. But I was craving a non creamy coleslaw.

Found this recipe on Pinterest, and it sounded perfect. Kinda surprised that there was no oil in the recipe, as I though if you weren't having creamy coleslaw, you were having oil and vinegar coleslaw. So no oil, only pantry items, sounds good!
Sweet, Tangy & Crunchy Coleslawrecipe adapted from Patio Daddio BBQ 
1 small green cabbage
3 carrots
1/2 cup sugar
1/4 cup distilled vinegar
2 tbsp apple cider vinegar
1 tbsp lemon juice
1 tsp kosher salt
1 tsp celery seeds
1/4 tsp dry mustard powder
1/4 tsp ground white pepper
1/2 tsp granulated onion
1/2 tsp black pepper, ground fresh 
Shred the cabbage and the carrots in a food processor.
Combine the rest of the ingredients in a large mixing bowl and whisk until the sugar is dissolved.
Add the cabbage and carrots and fold to coat it all.
Serve and enjoy!
Although next time I'd reduce the sugar, just a bit, this coleslaw was awesome. It was sweet and tangy, with a touch of lingering heat that I love! Very flavorful and fresh. Might be my new favorite quicky recipe... I mean not much more difficult that pouring on bottled sauce. And I always have all the ingredients on hand. I just wish I new how to keep the coleslaw from turning orange from the carrots. Do you have to shred them seperatly and let them dry a bit before combining with the cabbage? Seems like too much work...

1 comment:

  1. Thanks for the kind words about my slaw. I'm really glad that you liked it. -Patio Daddio


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