Wednesday, March 25, 2015

Rancher Coleslaw

Hello Crushers!

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! 
Anyway, the kitchen scraper comes in handy to pick up all the stuff you're going to chop for this recipe. And the best part is that they're inexpensive.

Bench scraper in action!
Rancher Coleslaw
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. 
It actually looks like I'm about to slice the top off of my middle finger, but my claw-like grip keeps it out of harms way. That's the best shot I have. Sorry. 
Once you have all your veggies sliced or grated, add them to the bowl and toss with the dressing. It may not look like you have enough dressing, but it really is! Stir before serving, and enjoy!

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