Mastodon coleslaw —


Adapted from the recipe on Serious Eats:

This was my first try and I used what I had handy. Next time I’ll add some
shredded carrots.

Toss 10 oz bag of shredded cabbage (Trader Joe’s) with 1 tablespoon salt and 2 tablespoons of sugar. Let it sit for five minutes or so while you make the

1 tablespoon of vinegar (I used the last of my rice wine vinegar. Next time I’ll use balsamic ’cause that’s what I always have)
3 tablespoons mayo (next time I’ll cut back the mayo to 2 or 2.5 tablespoons)
1/2 tsp mustard
1/2 tsp sugar

Ok now the cabbage should look all wilty and wet; the salt and sugar have been breaking down its cells and drawing out moisture. Rinse thoroughly and spin dry. Toss cabbage in dressing. Done.

I made my coleslaw just before I came down with this horrible virus so it sat in the fridge for a couple of days before I remembered to try it. It’s REALLY good — just a tiny bit too mayonnaisy for my taste. The texture is excellent: tender from its salt/sugar treatment, but still with lots of crunch.

Category: Blog, Recipes One comment »

One Response to “coleslaw”

  1. Kathie

    Dear Kara

    Thank you SO much for the read-alouds. I’ve always enjoyed your recordings on Librivox but hadn’t realized that you had recorded other books here. I just finished The Saturdays – the Melendy family is my favourite fictional family. I would recognize Mona, Rush Randy and Oliver anywhere! I’m so happy you are recording the 4th in the series. I love to listen as I prepare meals or bake. You and The Saturdays kept me company today as I made butternut squash soup, cauliflower soup and a nice fat raisin cake. Wish I could send you some of my good soup – I’m sure it would make you feel better! I hope you’re on the mend soon. Many thanks again! Kathie, a happy listener from Prince Edward Island.

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