As promised here is the coleslaw recipe I made this last weekend for St. Patrick's Day party. What? It has cabbage in it... The party was not exactly Irish-y, and it was too warm out for boiled corned beef and cabbage. Plus, have you smelled a kitchen after cabbage is boiled? Ew.
This is a SERIOUSLY easy recipe that makes A LOT of coleslaw, so only make it if you either really have a strong desire to eat coleslaw or you need to feed a crowd.
Almost forgot to mention that I got to take a cooking class at a Sur La Table (sounds like sir la taab) store in January. With a real chef. And everything! It was a Christmas gift from Steve, and it was awesome! While I was there, I definitely got a tiny crush on all the people who get to work among fabulous cooking gadgets and assisting chefs all the time. Although they had some job openings, I knew that I could not work there or I'd go broke buying fabulous kitchen gear. Instead, I only bought one tiny thing: a kitchen scraper/dough cutter. I feel like Rachel Ray every time I use it. Sigh...
|So excited for class!|
|Bench scraper in action!|
1/2 cup mayo (use the real stuff - trust me)
1 Tbsp red wine vinegar
1 1/2 tsp sugar
1 tsp Rancher Steak Rub from Wildtree
1 Tbsp brown mustard
4-5 cups shredded cabbage (about one medium head of cabbage)
2 medium carrots, shredded
1/2 medium onion, finely sliced
1/2 green pepper, finely sliced
Directions: In a LARGE bowl (preferably one with a lid), mix the first 5 ingredients until smooth. This is your dressing. Using a sharp knife, chop the cabbage in small, bite-size slices or shred with a food processor or grater. Please watch your fingers while you slice this and any other round veggie.
Tip: I may have mentioned this before, but to save your fingers from being cut, always cut a veggie or fruit in half or at least give it a flat edge to stabilize it as you cut. Then hold the food item with a claw like hand so your finger tips are out of the way.