Sunday, April 29, 2012

Grandma Joan's Coleslaw

Yum

Updated July 2019

Best-ever tangy, but sweet coleslaw! This is my mother-in-law, Joan Marshall's 
recipe, fondly called Grandma Joan by her great-grandsons.

It's always a hit when I serve it, and I never any leftovers. I don't add mayonnaise to it, but if you would like it creamier, you certainly can add some. Refrigerate several hours, then drain the brine off before mixing with mayonnaise until it's the consistency you like.

It's the perfect accompaniment to grilled meats, backyard barbecues, and a fabulous side dish to pulled pork, or heaped on top for a delicious sandwich.


Shred or dice all veggies and place in large non-reactive bowl


Mix sugar, white vinegar, celery seed, mustard seed, salt and course-ground black pepper in microwave-safe bowl; heat to almost boiling in microwave (approx 2 minutes) - cool. You may also do this step in a saucepan on your stove top.


Toss veggie mixture with sugar/vinegar mixture


Place in non-reactive bowl (stainless steel or glass), cover and chill in refrigerator several hours, over overnight if you have time.


You may also like:

Rotkohl (German Red Cabbage)


RECIPE
Ingredients
1 small to medium head cabbage or 1/2 head green cabbage and 1/2 head red cabbage, diced or shredded
2 large carrots, diced or shredded
2 stalks celery, diced or shredded
1 small onion, diced or shredded
1 red bell pepper, diced (optional)
1 green bell pepper, diced (optional)
1 cup sugar
1 cup white vinegar
1 tsp celery seed
1 tsp mustard seed
1 tsp salt
1 tsp course-ground black pepper

Method
Dice or shred all vegetables and place in large non-reactive bowl (stainless steel or glass).

In large microwave-safe bowl, combine sugar, vinegar and next 4 ingredients. Stir to combine and microwave on high until mixture almost boils, about 2 minutes. (or do this in a saucepan on your stove top)

Stir and allow to cool to room temperature.

Once cooled, stir sugar/vinegar mixture into veggies and toss to thoroughly combine.

Chill, covered in a refrigerator several hours, or overnight if you have time.  Makes approx. 4 cups of coleslaw.

Recipe is easily doubled.

Remember, fermented foods, such as this coleslaw are good for you!
http://www.cheeseslave.com/got-bacteria-10-reasons-to-eat-fermented-foods/

Enjoy,
Mary

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1 comment:

  1. I've been cooking peppers and onions in the skillet on the grill a lot lately. I'll have to add jalapenos next time. Yum. I like cooking bacon that way too, although hot fat + open flame adds a nice element of danger. I used to get flank steak, but my husband got me to try the carne asada cut from our local market, and I prefer it. Not sure if it's thin-cut flank or skirt (I'll have to ask), but it looks like this 

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