Monday, November 3, 2008

spicy cole slaw

I love cole slaw the way I make it, but I'm not so fond a many of the commercial kinds that are so heavy on the sauce. I've never actually measured anything for cole slaw, but here's the list of ingredients.

1/2 cabbage, sliced thin, but not paper thin, and cut to manageable getting into your mouth length
mayonnaise, maybe three tablespoons
buttermilk or sour cream - about 2 tablespoons
sugar, about 1 tablespoon
salsa - maybe 1 tablespoon - I use medium or hot Emerald Valley salsa
salt and pepper
rice wine vinegar - maybe 2 tablespoons
1 green onion, sliced and diced - make the bits small
1 or 2 ripe, but firm avocado(s), diced up.

I make the sauce in the bowl that the salad will be served in before I add the cabbage.
First put in a nice big dollop of mayonnaise and thin a bit with buttermilk or sour cream.
The buttermilk is to add something that has less calories than mayonnaise,
and to make it so that the dressing doesn't glomp onto the cabbage.
Then stir in the sugar and salsa and salt and pepper.
Finally stir in some rice wine vinegar, maybe using a small whisk.
Taste and adjust to your taste.
When the dressing tastes right, I stir in the green onion.
Then stir in the cabbage. It takes a lot of tossing to get it well coated.
If you find that you have more dressing than needed, then slice up some more cabbage if you have it and stir in.
Or put the cabbage into a big seive, and let the excess dressing drain off.
This is not a soup, but I know that excess can happen.
Then finally, stir in the avocado.

note: I know that just about everyone in the whole world who makes cole slaw adds carrots. I don't.

And ... if you'd like you can make up the dressing in a different bowl or pitcher, and pour on as needed.

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