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<blockquote data-quote="Rune" data-source="post: 5975924" data-attributes="member: 67"><p><strong>Episode 13: Coleslaw.</strong></p><p></p><p>What's better on a hot summer day than fresh coleslaw?</p><p></p><p>What's easier to make on a hot summer day than fresh coleslaw?</p><p></p><p>What's <em>cheaper</em> to make on a hot summer day than fresh coleslaw?</p><p></p><p>Very little, that's what.</p><p></p><p><strong>Here's what you'll need:</strong> <ul> <li data-xf-list-type="ul">1 head of cabbage</li> <li data-xf-list-type="ul">A carrot or two</li> <li data-xf-list-type="ul">Mayonnaise</li> <li data-xf-list-type="ul">Vinegar</li> <li data-xf-list-type="ul">Sugar</li> <li data-xf-list-type="ul">Black Pepper</li> </ul><p></p><p><strong>Chop.</strong></p><p></p><p>Wash your head of cabbage and peel off the outer leaves. This will be easier if you make four shallow cuts in a square around the base of the core. Quarter the cabbage through the core and then cut the core out by cutting into each wedge of cabbage at an angle.</p><p></p><p>If you have a food processor, you can use it to shred your cabbage and carrots, but, unless you are making a <em>massive</em> amount of coleslaw (certainly more than this recipe assumes), you will probably be able to chop your ingredients quicker than it would take to use the food processor and clean it!</p><p></p><p>You can also use a grater, but, personally, I prefer a fairly coarsely chopped mix (that's another problem with the food processor, by the way--it has a tendency to turn your cabbage into mulch, which is...not a good texture!).</p><p></p><p>Chop your cabbage and put it into a large bowl.</p><p></p><p>Next, peel your carrot(s) and chop them finely (or grate them) into the bowl.</p><p></p><p><strong>Sauce.</strong></p><p></p><p>In another bowl, combine some mayonnaise with a small amount of vinegar and some sugar. The type of vinegar you use will lend it's flavor to the slaw, so keep that in mind! While you're making the sauce, make sure to keep tasting it and adding small amounts of vinegar or sugar until you get it where you want it. Personally, I aim for slightly sweet and slightly tangy--subtlety is the goal!</p><p></p><p>When you've got it tasting right, mix it into the coleslaw a little at a time. Cabbage is mostly water, so it will take less sauce than you think. Basically, coat all of the cabbage and then let it rest for a few minutes. Mix in a little sauce, if needed, then let it rest again. If you just add in the amount of sauce you think is right all at once, you are likely to find that your slaw is soggier than you intended.</p><p></p><p>Finally, for a little contrast, mix in a little black pepper (the courser the grind, the better, I find).</p><p></p><p style="margin-left: 20px">If you've been reading along, you may remember <a href="http://www.enworld.org/forum/showthread.php?322421-Welcome-to-the-Game-Night-Kitchen!&p=5904011&viewfull=1#post5904011" target="_blank">Dannyalcatraz's Mayonnaise Substitute</a>: using plain yogurt in place of up to half of the mayonnaise in a mayonnaise-based dish. I tried this with some coleslaw for last night's game and it worked very well.</p> <p style="margin-left: 20px"></p> <p style="margin-left: 20px">The texture of yogurt is not as thick as the mayonnaise (meaning it will take somewhat less to coat your cabbage), so you'll have to keep that in mind as you're adding in the sauce!</p><p></p><p>That's it for this week. Good gaming, y'all!</p></blockquote><p></p>
[QUOTE="Rune, post: 5975924, member: 67"] [b]Episode 13: Coleslaw.[/b] What's better on a hot summer day than fresh coleslaw? What's easier to make on a hot summer day than fresh coleslaw? What's [i]cheaper[/i] to make on a hot summer day than fresh coleslaw? Very little, that's what. [b]Here's what you'll need:[/b][list] [*]1 head of cabbage [*]A carrot or two [*]Mayonnaise [*]Vinegar [*]Sugar [*]Black Pepper[/list] [b]Chop.[/b] Wash your head of cabbage and peel off the outer leaves. This will be easier if you make four shallow cuts in a square around the base of the core. Quarter the cabbage through the core and then cut the core out by cutting into each wedge of cabbage at an angle. If you have a food processor, you can use it to shred your cabbage and carrots, but, unless you are making a [i]massive[/i] amount of coleslaw (certainly more than this recipe assumes), you will probably be able to chop your ingredients quicker than it would take to use the food processor and clean it! You can also use a grater, but, personally, I prefer a fairly coarsely chopped mix (that's another problem with the food processor, by the way--it has a tendency to turn your cabbage into mulch, which is...not a good texture!). Chop your cabbage and put it into a large bowl. Next, peel your carrot(s) and chop them finely (or grate them) into the bowl. [b]Sauce.[/b] In another bowl, combine some mayonnaise with a small amount of vinegar and some sugar. The type of vinegar you use will lend it's flavor to the slaw, so keep that in mind! While you're making the sauce, make sure to keep tasting it and adding small amounts of vinegar or sugar until you get it where you want it. Personally, I aim for slightly sweet and slightly tangy--subtlety is the goal! When you've got it tasting right, mix it into the coleslaw a little at a time. Cabbage is mostly water, so it will take less sauce than you think. Basically, coat all of the cabbage and then let it rest for a few minutes. Mix in a little sauce, if needed, then let it rest again. If you just add in the amount of sauce you think is right all at once, you are likely to find that your slaw is soggier than you intended. Finally, for a little contrast, mix in a little black pepper (the courser the grind, the better, I find). [indent]If you've been reading along, you may remember [url=http://www.enworld.org/forum/showthread.php?322421-Welcome-to-the-Game-Night-Kitchen!&p=5904011&viewfull=1#post5904011]Dannyalcatraz's Mayonnaise Substitute[/url]: using plain yogurt in place of up to half of the mayonnaise in a mayonnaise-based dish. I tried this with some coleslaw for last night's game and it worked very well. The texture of yogurt is not as thick as the mayonnaise (meaning it will take somewhat less to coat your cabbage), so you'll have to keep that in mind as you're adding in the sauce![/indent] That's it for this week. Good gaming, y'all! [/QUOTE]
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