this is one our absolute favs - especially in warmer weather.
stumbled across the "Summer Slaw" at the Giant deli counter years back. most of their non-sliced dishes are purchased in 5 gallon buckets, they just ladle it into bowls for display/sale.
the summer slaw is infrequently available, I asked when they would be getting it in - answer is: we make that here in house. in the course of the discussion two other shoppers chimed in with their requests. I asked the manager why they don't make it more frequently and got a "who cares" response. I can't wait for Wegman's to move in....
quite by accident tripped over a recipe here:
http://alyonascooking.com/2016/07/summer-slaw-recipe/
and it is a winner! see the pix.
Ingredients:
my notes:
I presume this came out of the Amish community - most of their slaws are heavily sugared. 3T sugar is way too much for my tastes; I've reduced it to 1T
the English cucumber is a must - it's only slightly different, but it is different.
the first batches I have made with local big bulbed spring onions vs scallions - nice bite to them.
don't over thin the dressing - the salt draws some water out of the cabbage - I also use a light sprinkle of fresh ground pepper.
I add the milk to the mayo and whisk that smooth before adding the acids - use a good size bowl as it takes some vigorous whisking to get it to come together.
I also chop & add the tomato just prior to service - tomato can get soggy sorry if added to a whole batch which is not consumed in one sitting.
refrigerate; re-toss prior to service
stumbled across the "Summer Slaw" at the Giant deli counter years back. most of their non-sliced dishes are purchased in 5 gallon buckets, they just ladle it into bowls for display/sale.
the summer slaw is infrequently available, I asked when they would be getting it in - answer is: we make that here in house. in the course of the discussion two other shoppers chimed in with their requests. I asked the manager why they don't make it more frequently and got a "who cares" response. I can't wait for Wegman's to move in....
quite by accident tripped over a recipe here:
http://alyonascooking.com/2016/07/summer-slaw-recipe/
and it is a winner! see the pix.
Ingredients:
- 1 small head of cabbage (2lbs)
- 1 tomato, diced
- 1/2 english cucumber, diced
- few springs scallions
- 1/2 cup mayonnaise
- 1 tsp lemon juice
- 3 tbsp sugar
- 3 tbsp milk
- 2 tbsp vinegar
- 1 tsp salt
my notes:
I presume this came out of the Amish community - most of their slaws are heavily sugared. 3T sugar is way too much for my tastes; I've reduced it to 1T
the English cucumber is a must - it's only slightly different, but it is different.
the first batches I have made with local big bulbed spring onions vs scallions - nice bite to them.
don't over thin the dressing - the salt draws some water out of the cabbage - I also use a light sprinkle of fresh ground pepper.
I add the milk to the mayo and whisk that smooth before adding the acids - use a good size bowl as it takes some vigorous whisking to get it to come together.
I also chop & add the tomato just prior to service - tomato can get soggy sorry if added to a whole batch which is not consumed in one sitting.
refrigerate; re-toss prior to service