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Receta Sweet And Sour Coleslaw
by Global Cookbook

Sweet And Sour Coleslaw
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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
  •     Grnd Black Pepper

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. Pour draining liquid from bowl; rinse bowl and dry. Dump wilted cabbage and carrots from colander into bowl.
  5. 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.)