I'll bet you all thought I forgot how to cook, right? Not really. It's a little bit hard to convert things to "Cardiologist Approved" format, and a lot hard to remember to find the fool camera, take a picture, copy the recipe, etc, etc, etc...or maybe I'm just lazy.
Anyway, Ryan went to the supermarket to pick up a few things for our Memorial Day Cook-In (come on, you know I don't grill). While there, he called me to inquire as to whether I knew how to make coleslaw. "Sure," I said, "but if not, I can bluff." So with instruction to come home with cabbage, I was all set to formulate the perfect coleslaw for Ryan and his father.
1/2 head green cabbage
1/4 head red cabbage
3 carrots (about 1/4 pound)
1-1/2 cups light mayonnaise
4 to 6 tbso white vinegar
1/2 tsp salt
1/2 tsp pepper
1 tsp dry mustard
1 tbsp celery seed or sesame seed
Scoop the mayonnaise into a large bowl. Add the vinegar, one tablespoon at a time, stirring to incorporate, until the mixture still holds some shape, but drizzles off the spoon. Stir in the condiments and set aside. Shred the carrots and red cabbage with the shredder blade of your food processor and scoop them into the bowl with the mayo mix. Chop the green cabbage, then use the slicer blade in the food processor to cut it into strips. Add that to the bowl, then stir the whole thing until the cabbage and carrots are thoroughly coated. Chill for a minimum of one hour.
I was delighted by the pretty pink color this coleslaw had, and my dearly beloved was amused at my happiness. He also was surprised at how good it was. Ryan ate at least 1/3 of this on Saturday morning for breakfast, informing me that he "feasted upon the pink coleslaw." Best of all, it's extremely low in sodium and with the light mayo there is no cholesterol! (I've been working on a no-cholesterol mayo, and while my flavor is fine, the consistency is a little lacking, so no posting yet. But Kraft light mayo has no cholesterol, so that takes some of the pressure off.)
Happy weekending, everyone!