Junior's Coleslaw -- anyone know the recipe?
Lilalove
My fiance loves the coleslaw that they serve (free) at Junior's -- the
famous deli in Brooklyn (more famous for it's cheesecake than it's slaw
however). It appears to be a white vinegar based slaw (no oil) but when I
try to recreate it for him at home (a package of pre cut slaw mix, usually
just cabbage and carrots, with white vinegar and sugar is what I have
tried) it doesn't taste the same. Anyone know a recipe for this
particular slaw? Or any suggestions (or other recipes) for cole slaw
which is made primarily with vinegar (as opposed to creamy cole slaw or
one that has vinegar and oil). I'm open to suggestions. Thanks!
Delilah
Teresa
In article <19970531235...@ladder02.news.aol.com>,
lila...@aol.com (Lilalove) wrote:
Q>>My fiance loves the coleslaw that they serve (free) at Junior's
----------------------
Both of the following are made without mayo instead featuring a vinegar base:
{ Exported from MasterCook Mac }
Cole Slaw City Cafe
Notes: Clean & fresh without a hint of mayonnaise. Can be halved.
Recipe By: City Cuisine: Feniger & Milliken
Serving Size: 8
1 lg cabbage (about 2 lbs)
1 c vegetable oil
1/4 c granulated sugar
1/3 c white vinegar
1 tbsp stone-ground mustard
1 tbsp celery seed
1 1/2 tbsps grated horseradish preferably fresh
1 tsp salt
1/4 tsp white pepper
Cut cabbe in quarters, lengthwise. Remove and discard cores and slice as
thinly as possible across width. Reserve in a large bowl.
Combine remaining ingredients in another bowl. Add, half half cup at a
time, to shredded cabbage just until well moistened. Don't add too much
dressing. Toss well and refrigerate.
Makes 6 cups.
‹‹‹‹‹
###################
{ Exported from MasterCook Mac }
Ethel Poyner's Texas Slaw
Notes: A crisp marinated sweet and sour slaw
Recipe By: Bon Appetit: November '93
Serving Size: 8
1/2 c sugar
1/2 c distilled white vinegar
1/4 c vegetable oil
8 c green cabbage (about 1/2 large head) shredded
1 c green bell pepper thinly sliced
1 c red bell pepper thinly sliced
1 med onion thinly sliced
1 carrot coarsely shredded
Whisk sugar, vinegar and oil to blend in large bowl. Add remaining
ingredients and toss to combine. Season to taste with salt and pepper.
Cover tightly and refrigerate at least 4 hours, tossing occasionally.
(Can be prepared 2 days ahead.)
‹‹‹‹‹
--
email: tam...@primenet.com