Getting a head of cabbage from CSA, hubby asked me to make coleslaw. I was reluctant to make it because it is a side dish, meaning that I still had to make other things beside that. When I asked him what we would eat it with, excitedly he said, "KFC!"
I've been living in the U.S. for more than seven years, but I never made coleslaw—an American traditional side dish—on my own. As a starting point, I searched for the recipe in my More-with-Less cookbook. That book was a gift from my friend Ruthie for our wedding, which turns out to be very useful. Whenever I need a recipe of American traditional food, or food that uses the most basic ingredients, that's the book.
Hubby and I thought the coleslaw was great. We wanted to make more, so we were a bit disappointed when there was no cabbage in our last week's CSA box.
Shred (I used a food processor): 1 medium head cabbage
In a large bowl, toss gently: Shredded cabbage
1 green pepper, thinly sliced
2/3 cup diced celery
2/3 cup finely shredded carrots
1/2 cup sliced radishes
2 Tbs minced onion
Combine for dressing: 1 cup mayonnaise