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" I'm looking
through some old recipe files I've been saving for years when I
came across this yellowed crumpled up piece of notebook paper that
had Bill's recipe
for homemade cole slaw. I can vividly remember
hot summer days at the Jersey shore when I bugged him to make
my favorite cole slaw.
He liked to serve it with barbecued chicken (usually a little too
crispy), fresh Jersey corn , sliced Jersey beef steak tomatoes " |
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Salads
- Deli |
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INGREDIENTS:
1/2 head of cabbage course chop 1" pieces
1/4 cp green pepper diced
1/4 cp red pepper diced
1/4 cp red onion mined
1/4 cp fresh parsley chopped
1/2 tsp crushed red pepper
1/4 cp zesty Italian vinaigrette
2 tbs olive oil
2 tbs sugar
salt and pepper to taster
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DIRECTIONS:
Toss the cabbage, green & red pepper, red
onion, parsley and crushed pepper, mix ingredients evenly.
Add the vinaigrette an let stand for
at least 1/2 hour before serving, the amount of crushed red pepper
depends on your personal taste.
Bill, liked to add a minimal amount of the
vinaigrette. My take on it is you don't want it too dry, but at
the same time, too much and all you taste is the vinaigrette.
Servings: 4
Note: this recipe can be enlarged by increasing the
ingredientamounts to your service needs. |
