Thursday, July 30, 2015

Tubs of Coleslaw: A Colorful Salad

I love cabbage and buy it every week at Price Rite. Last night I made coleslaw for the ten thousandth time. My first recipe was from Marion Cunningham's SUPPER BOOK. A bible for cooks. I use Price rite generic mayo (which is Hellman's), lowfat buttermilk, guilden's price rite generic mustard, Adobo, kosher salt and raisins in place of sugar and red wine vinegar for the dressing. I chop cabbage, red onions, and carrots for a colorful salad. The buttermilk is essential magic. It speeds the process of fermenting the cabbage. Use yogurt diluted with milk, if you don't have buttermilk.