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coleslaw

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  • 11th Dec, 2003 at 1:10 PM

I've got a picture now.

It's a picture of coleslaw. Yum!

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( 5 comments — Leave a comment )
elliptic_curve
11th Dec, 2003 10:51 (UTC)
Aw...you're much cuter in real life. :-)

sfllaw
11th Dec, 2003 23:54 (UTC)
I guess you are right. Maybe I need a more convincing picture of coleslaw.

Hmm...
icedrake
18th Dec, 2003 00:28 (UTC)
Hmm... I want that recipe.
sfllaw
18th Dec, 2003 00:41 (UTC)
Coleslaw

I have a better recipe, since that picture is merely acquired from Googling for "coleslaw".

  • Take some vegetables (cabbage, carrots, peppers, red onions, radishes, etc.) and julienne them. Using a mandolin or food processor helps immensely.
  • Put them in a big bowl. Squeeze some fresh lemon and lime juice over it. Sprinkle a generous pinch of salt, some pepper and drizzle good olive oil on top. Maybe even some balsamic vinegar.
  • Toss.

I'm sorry I don't have a more precise recipe, I recommend tasting after tossing to see if you need to add more stuff.


icedrake
18th Dec, 2003 00:48 (UTC)
Re: Coleslaw
Dude... Have you ever tried Russian coleslaw? I'll make some for you next term when you're here. So far the main reaction has been "how much vinegar did you put in there?" The answer is "none."

Take a white cabbage. White is important; it doesn't work with green. I hadn't tried red. Quarter the cabbage. Slice each quarter, and add one large carrot (grated) and one tbsp of salt to it. Squish with your hands and put into a large pot. When all the cabbage has been cut up, put a plate on top, slightly smaller in circumference, so it presses on the cabbage and not the pot. Put a weight on top of the plate; water-filled pickle jars work well.

Leave in some corner for three days. Taste at that point, and if it tastes good, stick it in the fridge. Ta-da!
( 5 comments — Leave a comment )