Clockwise, from the top: Slaw. Chips. Hot Dogs. Plates & Forks. Buns. |
We hardly ever do this. But it was good. Hebrew National hot dogs. Plain Lays. Wonder speaks for itself.
I made the slaw.
I turned 1/2 of this year's cabbage into slaw.
Most of the things I cook/make I just do by guess & by golly (except for bread). People do seem to like my slaw, even Daughter C. So I'll give this a try.
ACROSS THE GARDEN SLAWSLAWFresh cabbageFresh veggiesSeasonings/Herbs, preferably freshDRESSINGMayonnaiseSour CreamVinegar (various varieties)Seasonings/Herbs, preferably freshHalve, quarter, core and slice cabbage. Slice course/thin according to preference Scour your garden/crisper looking for things you want to put in your slaw. Look for things that go together. Tonight's slaw had four different kinds of peppers, sliced very thin.Given the cabbage and veggies, what seasonings and herbs would you like to introduce to the mix?
Like listening to NPR, isn't it?
It's slaw, for crying out loud. What really matters is the dressing. And here what matters is the vinegar. I used Apple Cider. I've made slaws that were ladened with tarragon and in those slaws, I used white wine vinegar.
The vinegar thins the mayo/sour cream. The goal is to lightly coat the cabbage, not smother it.
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