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Ingredientes
- 1 lb (about 1/2 medium head) red or possibly green cabbage, shredded fine or possibly minced in the food processor (6 c.)
- 1 lrg Carrot, peeled and grated
- 1/2 c. Sugar
- 2 tsp Kosher salt or possibly 1 tsp. table salt
- 1/4 tsp Celery seeds
- 6 Tbsp. Vegetable oil
- 1/4 c. Rice wine vinegar
- Â Â Grnd Black Pepper
Direcciones
- I cannot believe it. I wrote this weekend requesting information about no more watery coleslaw as discussed in an old Cook's Magazine. Well, I just which it was good information. The secret to good coleslaw is to presalt it till the cabbage wilts, 1-4 hrs. Then you need to rinse it and pat it dry.
- Since rice wine vinegar tends to mellow, you may want to use cider vinegar if making the slaw a day ahead. The presence of the sugar in this recipe keeps you from having to rinse off salt from the cabbage as is ordinarily the case.
- 1/ Toss cabbage and carrots with sugar, salt, and celery seeds in colander set over medium bowl. Let stand till cabbage wilts, at least 1 hour and up to 4 hrs.
- 2. Pour draining liquid from bowl; rinse bowl and dry. Dump wilted cabbage and carrots from colander into bowl.
- 3. Add in oil and vinegar; toss to coat. Season with pepper to taste. cover and chill till ready to serve. (Can be refrigerated 5 days.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 4 servings | |
| Calories 287 | |
| Calories from Fat 181 | 63% |
| Total Fat 20.47g | 26% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.53g | |
| Cholesterol 0mg | 0% |
| Sodium 1175mg | 49% |
| Potassium 65mg | 2% |
| Total Carbs 26.72g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 25.8g | 17% |
| Protein 0.17g | 0% |
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