Lets have a Picnic! = I’ll bring the Coleslaw

It’s overcast and muggy today. Will the sunshine for the picnic by the lake?  Ten mile an hour winds and partial sunshine predicted for later today.

This is an easy peasy recipe. Of course, I can’t leave a recipe as is …so I added one large organic carrot and one nice apple.  It was easy to cut up a homegrown cabbage that was given away at work. Free cabbage? Perfect for a picnic.  I used half the cabbage. Then I grated the organic carrot and then an apple.  I squeezed fresh lemon on the apple to prevent it from turning brown.  Combined the fresh ingredients with the mayonnaise recipe below.  Sprinkle a pinch of poppy seeds for contrast.  (No, I didn’t make my own mayo. I hear it is easy to do though.)

Homemade Coleslaw

Since I found this at the Hellmann’s Mayonnaise site, I thought I’d say, that I like Hellmann’s mayo.  It is a pleasant surprise to see that they make a canola cholesterol free mayo.  Me with the horrific cholesterol, will now have to return to a much-restricted diet.  (Hmmm. But I write about food? What to do? What to do?)  Retrieved August 26, 2012 from www.Hellamnn’s .com



1 cup Hellmann’s® or Best Foods® Light Mayonnaise

2 Tbsp. lemon juice

2 Tbsp. sugar

1/2 tsp. salt

1 package (1 lb.) shredded coleslaw mix or 6 cups shredded cabbage


Combine Hellmann’s® or Best Foods® Light Mayonnaise, lemon juice,

sugar and salt In large bowl.

Add coleslaw mix; toss well. Serve chilled or at room temperature.

Note: To make this a five minute coleslaw you would have to use packaged stuff.  (Never happened here.) It took maybe 15 minutes to make with a knife and cutting board to make this coleslaw recipe.

And now a word about Cabbage…

Culinary Uses

“Cabbage is used in many ways, ranging from simple steaming to pickling, stewing, sautéing or braising.[15] Pickling is one of the most popular ways of preserving cabbage, creating dishes such as sauerkraut and kimchee,[12] although kimchee is more often made from Chinese cabbage.[15] Savoy cabbages are usually used in salads, while smooth-leaf types are utilized for both fresh market sales and processing.[13] Bean curd and cabbage is a staple of Chinese cooking,[30] while the British dish bubble and squeak is made primarily with salt beef and boiled cabbage.[31] Cabbage is used extensively in Polish cuisine. It is one of the main food crops, and sauerkraut is a frequently seen dish, as well as being used to stuff other dishes such as golabki (stuffed cabbage) and pierogi (filled pasta). Other eastern European countries, such as Hungary and Romania, also have traditional dishes that feature cabbage as a main ingredient.[32] In the United States, cabbage is used primarily for the production of coleslaw, followed by fresh market use and sauerkraut production.[17] Cabbage consumption varies widely around the world, with the Russians eating the largest amount in Europe, at 20 kilograms (44 lb) per capita, while Belgians consume 4.7 kilograms (10 lb), the Dutch 4.0 kilograms (8.8 lb), Americans 3.9 kilograms (8.6 lb) and the Spaniards 1.9 kilograms (4.2 lb).[17][33]” Retrieved from http://en.wikipedia.org/wiki/Cabbage August 26, 2012.


About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
This entry was posted in Slow food and art in the kitchen, Vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

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