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Wednesday, 01 August 2007 |
naneita's coleslaw
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The secret to this coleslaw is briny capers and their juice; they make it the best coleslaw I’ve ever had. If you don’t want to hand-shred cabbage, use bagged coleslaw mix. Thanks to the lovely Naneita Cobbs of Mountain Brook, Alabama for this recipe.
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serves 6
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prep time: 15 minutes |
chill time: 30 minutes |
1 head green cabbage, halved, cored, and finely shredded (about 1 pound)
1 cup Italian parsley leaves, coarsely chopped
3 green onions, including green part, thinly sliced
1/3 cup mayonnaise
1/4 cup freshly squeezed lemon juice
1/4 cup capers plus 2 tablespoons caper juice
Salt
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Put the cabbage, parsley, and green onions in a large bowl. In a small bowl, whisk the mayonnaise and lemon juice until smooth. Pour over cabbage mixture. Add the capers and their juice and toss well. Cover bowl with plastic wrap and refrigerate for at least 30 minutes and up to 3 hours (coleslaw will get moister as it sits). Season with salt to taste and mix well just before serving. |
Note: this is great with ribs, burgers, pork chops, and just about anything grilled.
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