Sometimes, though, a restaurant will make their coleslaw with an almost perfect blend of ingredients and it will be such a taste delight that the fish becomes a secondary experience.
One of the first rules in making a good slaw dressing is to use a real mayonnaise like my favorite, Hellmann’s. Another piece if advice...have a good recipe.
The freshness of the cabbage and the other ingredients like fruit and vegetables, will actually dictate the amount of dressing needed; tasting and adjusting for just the right blend is a must. Russian Cabbage Slaw is a variation of traditional slaw with the addition of orange and pineapple as well the Russian dressing. It is best served soon after mixing as it does not keep well.
(Post #10 Fruit Coleslaw)
Cabbage, shredded
Fresh or canned pineapple chunks
Orange section diced
Chopped green pepper
Russian dressing (use recipe below or a commercial variety)
Measurements for the slaw are not exact, this recipe is to-taste. Combine fruit and vegetables well. Add dressing and toss lightly to coat. Taste and adjust. Chill thoroughly.
This slaw tastes best the day it is made.
This slaw tastes best the day it is made.
Diane's Russian Dressing
1/3 C Hellmann’s Mayo
1 ½ tsp ketchup
1 ½ tsp horseradish
½ tsp Worcestershire sauce
1 tsp fresh lemon juice
Salt and pepper blend to taste
Mix all ingredients well and refrigerate until ready to use.
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