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Wednesday, August 31, 2011

For Your Labor Day Picnic

Blue Ribbon's Coleslaw Recipe

Labor Day is almost here and it's a good time to pack in a few more summer BBQ's while you still can! Whatever you decide to grill, coleslaw always makes for the perfect side.

½ head of white cabbage, shredded
¼ cup grated carrot
1 tablespoon chopped fresh flat-leaf parsley leaves
1 tablespoon caraway seeds
¼ small yellow onion, roughly chopped
¼ cup white vinegar
1 tablespoon mayonnaise
1 ½ teaspoon kosher salt
1 ½ teaspoon sugar
¾ teaspoon freshly ground black pepper
¼ cup canola oil

  • In a large bowl toss together the cabbage, carrot, parsley and caraway seeds.
  • In a food processor, pulse together the onion, vinegar, mayonnaise, salt, sugar and pepper until combined. With the motor running, slowly drizzle in the canola oil until fully combined.
  • Scrape the vinaigrette onto the cabbage mixture and toss well. Cover with plastic wrap and refrigerate for at least one hour or up to three days.
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