Tuesday, May 14, 2013

Creamy Cole Slaw

Cole slaw seems to be an American backyard BBQ staple.  I don't like super creamy or soggy cole slaw.  We were at the store and a local farm had some beautiful green and red cabbage that was just asking to be turned into coleslaw.  I served it with some hamburgers with made with ground beef, ground turkey and ground pork topped with cheese, avocado and bbq sauce served on an Udi's roll.

Since I have not given out my cole slaw recipe - here it is.

1/2 GF Mayo or mayo substitute
2 tablespoons + 1 teaspoon of white vinegar (I have used rice wine vinegar when its all I have)
2 tsp sugar
1 tsp GF dijon mustard
pinch or about 1/8 tsp of celery salt

2 large carrots pealed and shreded
2 heads of cabbage (I use one green and one red)
1 small to medium onion diced

salt & pepper
celery or caraway seeds (optional)

1.  Wash and then thinly slice the cabbage, salt the cabbage, toss and set aside.
2.  Peel then shred the carrots.  Alternatively you can buy pre-shreeded.
3.  Dice the onion and reserve in a bowl.
4.  In a mixing bowl mix the mayo, vinegar, sugar, mustard and celery salt and mix well.
5.  Rinse the cabbage well in cold water then dry.
6.  Mix the cabbage, carrots, onions, and sauce together.  Keep in the fridge for an hour or two before serving.  The leftovers are usually still good the following day but the cabbage loses a bit of its crunch.  Some people add the seeds at the end but I do not.

Make it for you next bbq, people will love it.

The Un-Gluten Guy

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