Recipes

Cole Slaw

Salad
1 half head cabbage, about 3 cups, shredded
1 1/2 cups carrots, shredded
1/2 medium onion, sliced very thin
1 medium green bell pepper, sliced very thin
1/4 cup finely chopped green onion tops
4 oz. package of sliced almonds, toasted
         *see toasting directions at the bottom of the page

Dressing
1/3 cup vinegar
1/2 cup vegetable oil
1 TBS Creole or Dijon mustard
1 TBS sugar
1 tsp dry mustard
1 tsp minced garlic
2 tsp celery seeds
1 tsp kosher salt
1/4 tsp fresh ground black pepper
1/4 tsp cayenne pepper

Use a mandolin if you have one for slicing the onion and bell pepper almost paper thin. It makes a difference in the final flavor. Put all the salad ingredients in a bowl and set aside. Using a blender, blend all the dressing ingredients very well. Pour the dressing into the bowl with the salad and mix well.

*Place the almond slices in a frying pan. Scatter them out to get into one layer and cook over medium heat. Stir often until they have a light brown color.