Korean Job Discussion Forums

[ManintheMiddle]

Chef MIM here with a quick recipe, fresh and healthy, and just right for these hot summer months on-the-go.

It's for homemade cole slaw.

All you need is one medium-sized head of cabbage (light green), enough to make 5 cups when sliced thin. Be sure to chop off the core underneath first, and about an inch cube around it. You can also mix in a little purple cabbage, but keep the total to 5 cups (equal to 4 generous servings).

Get some fresh baby carrots or one big carrot will due. Chop it thinly; don't dice. If you can shred using a grater, even better, but a cleaver on a cutting board works best for the cabbage. About 1/2 a cup should do it. Or, if you prefer, and you want to jazz it up, use about 1/4 of a medium sized purple onion (2-3 tsp.) OR for more pizzaz, substitute 2-3 finely chopped small fresh radishes.

Set the shredded cabbage with the vegetable mixed in aside in a large mixing bowl. Now using a small mixing bowl for the salad dressing, mix the following together:

3/4 cup of mayonnaise (light is healthier and just fine) No Miracle Whip, unless you want slop. If you prefer a really creamy dressing, use 1 even cup of Hellman's, otherwise Best Foods will do the trick.

Toss in 2 tablespoons of cider vinegar (not the white stuff).
Add 1 to 1.5 tablespoons of sugar
Add 1 tablespoon of fresh squeezed lemon for tartness.
Add 1 teaspoon of fresh ground black pepper
Add 1/2 teaspoon of salt (sea salt is best)
-Then toss in 1/4 teaspoon carefully measured prepared mustard powder (Coleman is best) Do not subsitute mustard although if you have no choice, a little Dijon will work.

-Now add 1/4 teaspoon (no more) of celery seed. Best bet is McCormick's "Salad Supreme" mix in the spice section. If you can't find either, don't sweat it.

-Mix vigorously by hand or beat with a mixer using a wooden spoon until smooth. Pour over the shredded cabbage and mix thoroughly and evenly.

NOTE: if you want to add fresh diced tomatoes, do not put them in until you are ready to eat, and then only in your bowl otherwise the watery mess will dilute the dressing.

-Eat or better yet chill for at least an hour in a cold frig or 10 minutes in the freezer so that the veggies absorb the seasonings. Be sure to store in a plastic container, not the metal bowls.

-Enjoy. (Let me know how you like it; I accept flattery. Actually, this is almost a no-brainer recipe.)

(I also have a killer recipe for tuna salad if anyone is interested. Even works with crappy Korean and Thai tuna.)

[Gnawbert]

Awesome, I love cole slaw and I've been cooking at home a lot lately. I'll definitely try this out sometime soon.

Thanks! ^_^

[ManintheMiddle]

Let me and others know what you think.