D
Derek
Guest
Does anyone have a tasty but yet a simple red cabbage cole slaw recipe they like to share?
Thanks
Derek.
Thanks
Derek.
Thanks SS, I'm doing good man.Hey Derek hows it goin.
I try and avoid red cabbage slaw simply due to the fact it bleeds..doesn't look good when we are catering an event.
Thanks SS, I'm doing good man.
Well the problem I have with slaw's right now are a few things ( if store bought )
1.Mayo seems to be too rich.
2.Or not enough mayo ( too salty )
3.Some times the slaw's are so runny that it drowns the the pulled pork and makes the bun soggy as heck.
4. Some times they have too much black pepper in it.
I wish my mom would make her's more often or give me the recipe because that's some smoking SLAW. It has the right amount of everything. And I love putting bits of real blue cheese in it.
How many milligrams of salt do you think remain per serving using this technique?I learned the salt trick for making Japanese pickled vegetables. You use a coarse salt such as kosher salt or medum grained sea salt, you do not want table salt for this use. You prepare the veggies for the recipe, then add 3 or 4 tablespoons of salt to the veggies and lightly knead for a few minutes to 'cut' the veggies. Allow to sit in colander to drain, then put in bowl and quickly wash in cold water 2 or 3 times. Then drain and rinse. This is to remove any excess salt. From this point, I remove any additional salt from the recipe.