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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Cole Slaw With Cumin Dressing

on May 15, 2014

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Whenever I’m craving Cole slaw, I like to make it compliment the dish I’m having it with. In this case it’s going along side my spicy cornmeal breaded Catfish. To start, I slice 1 whole head of green cabbage very thinly and shred my carrots around 1/4 cup.

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Because I’m changing this slaw up, I’m going to add about a cup of golden raisins, for that extra sweetness. I guess I should start with the dressing now. At this point I have the cabbage and carrots ready and waiting in a separate bowl. So let’s get the ingredients together for this terrific slaw.

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So in this bowl I put 1 1/2 cups of good mayo, to that I add 1/4 cup of  granulated sugar, and 1/4 cup of whole milk. I then add the apple cider vinegar. 4 tablespoons, then I whisk all this together . Now for the spices. I put in 2 tablespoons of caraway seeds, 1 teaspoon of celery seed, and 2 tablespoons of ground cumin. At this point is when I add my salt and pepper. 1/2 a teaspoon of Kosher salt, and a couple of pinches of black pepper. I always taste it here in case I need to adjust for the seasoning, but after making this recipe for Steve so many times, this is pretty much right on the money. So now I transfer the dressing into a jar until I’m ready to dress the cabbage. I do this because If you dress it too early, it doesn’t have that crunch factor that I love, plus you can take the amount of cabbage out that your going to serve at that time, and just spoon on a  few tablespoons of the dressing on it. Toss them together let sit for just a minute and you will have the perfect slaw every time.

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When you spoon it along side your dish, it will look like you just made it when you really made it all in advance.

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