"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Crunchy Cole Slaw, by Anthony Ries, is from The Haun Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 cup cider vinegar 2 T sugar 1 tsp dry mustard 1/2 tsp ground red pepper 1 T olive oil 4 cups shredded cabbage (red and green) 1 cup shredded carrots 1/2 cup thinly-sliced celery 1/2 cup thinly-sliced green onion 1/2 cup thinly-sliced red bell peppers 1/2 cup thinly-sliced green bell peppers 1/4 cup raisins 2 T minced fresh parsley 1 T minced fresh ginger
In a measuring cup or cruet, thoroughly combine vinegar, sugar, mustard, pepper and oil.
In a large bowl, combine red and green cabbages, carrots, sliced vegetables, raisins, parsley and ginger. Add dressing and gently toss.
Let stand 1 hour to marinate vegetables and blend flavors.
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