"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Coleslaw - Creamy, by Connie Herman, is from The Fungus Among Us,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 cup mayonnaise 3 tablespoons sugar 1 1/2 tablespoons white wine vinegar 1/3 cup oil 1/8 teaspoon onion powder 1/8 teaspoon dry mustard 1/8 teaspoon celery salt 1 dash black pepper 1 tablespoon lemon juice 1/2 cup half-and-half 1/4 teaspoon salt 1 large head cabbage, finely shredded
Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth.
Pour coleslaw dressing over shredded cabbage in a large bowl and toss until cabbage is well coated. Keep coleslaw refrigerated.
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