#COLE SLAW

[lachances]

Grandma told me something horrific earlier so i gotta ask

[apocalympdicks]

I made a thing

(i overlapped a screenshot of cole sprouses tumblr social experiment rant over nikocado's youtube social experiment rant)

[itsfoodbaby]

instagram.com/gastroobscura

[homoqueerjewhobbit]

do raisins belong in cole slaw

I can possibly imagine that working in like an apple and apple cider vinegar based slaw and yet, my heart says no, absolutely fucking not.

[fruitteay]

Sea food boil night 🐟🐠🦀🧜‍♀️

[ronniefein]

I had some buttermilk leftover from a baking class I taught at the New Canaan YMCA. I made some biscuits but still had a bit more buttermilk left so I made a dairy version of cole slaw which was perfect with grilled salmon and a tomato-avocado salad. This is a simple recipe because I used what I had — no parsley garnish, alas! Since I was cooking for just the two of us, this recipe —- half the amounts I usually use for cole slaw — took almost no time! And it was perfect for two people for two nights of dinner.

Follow me on Instagram @RonnieVFein

BUTTERMILK COLE SLAW

1/2 cup buttermilk

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon sugar

1-1/2 tablespoons apple cider vinegar

3 cups packed shredded cabbage

1 large carrot, shredded

2 tablespoons chopped fresh basil

2 teaspoons fresh thyme leaves

salt and freshly ground black pepper to taste

Mix the buttermilk, mayonnaise, mustard, sugar and apple cider vinegar together until smooth and well blended. Set aside. Place the cabbage and carrot in a bowl. Pour the buttermilk mixture over the vegetables. Add the basil and thyme. Toss the ingredients until the vegetables are thoroughly coated. Season with salt and pepper to taste. Let rest for at least one hour before servinve.

Makes 4 servings

[anzu2snow]

Went to Silver City for dinner. It was hot today. It went up to 90°F. (It’s expected to get worse in the next couple of days.) We don’t have ac, so it was hard to eat things at home. It got to around 77°F in the family room. I thought that was pretty good, but it was still hard.

We shared the new artichoke hearts without cheese. It was surprisingly pretty good. I got the gyro pizza with a side of cole slaw. I half thought I was getting the sandwich instead, and one of the choices to have with it was cole slaw. After I realized I was getting the pizza, I still thought it would be good to have more vegetables. It was good to nibble on as my pizza was too hot to eat at first. The pizza was good. I had half of it, and it’ll make a nice lunch tomorrow. (My parent hates cheese, so it should be safe.) I also got their new peach purse for dessert. It reminded me of the apple crostada Red Lobster used to have. Only with peaches instead. Good that way.

[danu2203]

BIG FRIDAY FISH NIGHT...BAKED CATFISH WITH A GARLIC AND RED PEPPER BREADING...

[yetihideout]

Charles being fussy. 🥧

[sudoscience]

Metal Cole Slaw: Tactical Cabbage Action

[comfortspringstation]

The Best Healthy Tri-Color Sweet Cole Slaw - No Mayo!

[what-marsha-eats]

The dressing is as delicious and seasonal as it is versatile. Use it as a marinade for fish, a sauce for sauteed shrimp or a topping for pulled pork sliders.

[slawblog]

Subtle sweetness followed by that tang we know and love. Nothing too notable however, but overall a good slaw!! 8/10

[homoqueerjewhobbit]

wait you’re pro coleslaw 😱

imma have to block you for that one /j

You gotta do what you gotta do.

[fieriframes]

[MAN: Sloppy Pig. This pulled-pork sandwich is definitely more than average. WOMAN: It's pulled pork with grilled sausage and bacon, as well as cole slaw, all on top of this bun. What are we gonna make?]

[ronniefein]

I bought the freshest, most gorgeous beets recently and used the bulbs for some recipes, but — what to do with the greens?

The greens were also crisp and perfect, as if they were just harvested.

However, Ed hates beet greens. I’ve cooked them any number of ways to no avail.

Truth to tell, beet greens are not my favorite either.

But I hate wasting food.

So I shredded the greens, shredded some cabbage, mixed them all together and made them into Cole Slaw.

PERFECT!

Not only did the beet greens add some flavor, they also provided a lovely color, which I usually get from parsley — but I didn’t have parsley, so it all worked out deliciously.

Follow me on Instagram @RonnieVFein

COLE SLAW WITH BEET GREENS

1/2 medium green cabbage, shredded

2 cups shredded red cabbage

1 bunch beet greens, shredded

2 medium carrots, grated

3/4 cup mayonnaise

5 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

1 teaspoon sugar

Place the cabbages, beet greens and carrots in a large bowl and toss to distribute the ingredients evenly. In a bowl, whisk the mayonnaise, vinegar, mustard and sugar together and pour over the vegetables. Toss the ingredients and let rest for at least 15 minutes before serving.

Makes 8 servings