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Ingredient
California Farm Instant Cole Slaw
Introduce
Chef :
Hobby HorsemanCalifornia Farm Instant Cole Slaw
By shredding the leftover outer leaves of a green, red, savoy, or white cabbage, as well as the core and trunk, we use the 3/4 pound of fresh cabbage trimmings people might discard, to make a delicious tender cole slaw salad. Family recipe, probably originally from Germany, but I use the food processor or V Blade mandolin slicer on the 1/8 th inch setting.
Ingredient
Food ration :
4 people salad, one poundCooking time :
Ten minutes
1/4 pound
Large carrot
Tbs
olive oil
2 Tbs
powdered sugar
1/2 tsp
seasalt
1/2 tsp
pepper
1/2 tsp
mustard
1/2 cup
apple cider vinegar
Cooking instructions
* Step 1
Shred cabbagetrunk and core in food processor or mandoline slicer. Next, Shred carrot in food processor. Last, Shred cabbage outer leaves in food processor.
* Step 2
Heat Tbs olive oil, add 1/2 cup vinegar, 2 Tbs sugar, 1/2 tsp each pepper, mustard powder, seasalt, bring to a boil, stir well, pour over vegetables. Mix well. Drain liquid, reboil again, pour over cole slaw again. Serve cold. enjoy.
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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