An aside: have you ever made mayo? We should totally do it some time. As it turned out, it was coleslaw, the way it is typically prepared read: scooped from bucket of mysterious origin and packing date , that I loathed. Ding, ding, ding; we have winner!
As is an all-too-common theme on this site, Ms. No, the trick is to keep the dressing and the veggies separate, as you would with any other salad. Heck no. Now, the recipe does makes an excessive volume of dressing, but it keeps forever or, as long as that jar of mayo does , and doubles excellently as a dip for raw veggies. In addition, cabbage, when bought fresh, keeps for weeks and week in the refrigerator.
The prepared vegetables without dressing will keep for 5 days in a bag. We keep it in an airtight jar in the fridge. This makes too much dressing for this quantity of salad, we have never used it all. Stir in blue cheese, if using. Prepare the vegetables: Halve the cabbage halves and cut out the cores. Transfer chopped cabbage into a large bowl, fishing out any very large pieces and slicing them thinly by hand.
Stir in the shredded carrot. Adjust seasonings as needed. Note: No matter how gargantuan the salad looks right now, it will soon wilt down a bit and yield moderate portions for 8 to 10 people. Share this: Twitter Facebook Email Pinterest Related Post navigation stewed lentils and tomatoes indian-spiced vegetable fritters Leave a Reply Cancel reply Your email address will not be published.
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