Tuesday, August 10, 2010

Jim 'N Nick's Coleslaw

I have found a whoping ONE recipe to try out of a year's subscription to Bon Appetit. It's a pretty low percentage, but I guess our styles don't jive. That being said, I still love to oogle and push new ingredients around in my head. When I saw this seemingly uncomplicated recipe with a new twist on coleslaw, I ripped that page out and tried it the next week.

Jim 'N Nick's Coleslaw
recipe adapted from Bon Appetit and Jim 'N Nick's Bar-B-Q

1 2 pound head of green cabbage, quartered, cored, cut crosswise into 1/8 inch thick slices (about 14 cups)
1 1/4 cups apple cider vinegar
1 cup sugar
1 cup grated peeled carrots
4 green onions, thinly sliced
1/4 cup mayonnaise

Place cabbage in large bowl. Add vinegar and sugar; toss to coat. Cover and let stand 30 minutes. Toss cabbage mixture well; cover and let stand 30 minutes longer. Drain cabbage. (Can be made 8 hours ahead. Cover and chill.)

Transfer drained cabbage to another large bowl. Add carrots, green onions, and mayonnaise; toss to coat. Season to taste with salt and pepper.

The verdict?
This was very light and tangy. The low amount of mayo in the recipe made it feel alot healthier. I had some later in the day (what can I say, coleslaw at 10 pm is a great nightcap) and it still was crisp and non-goopy. (technical term, there!)

Simple Cooking | Easy Cooking

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