Quote from Intro:

"Anyone can cook, and most everyone should. It's a sorry sign that many people consider cooking 'from scratch' an unusual and even rare talent.
In fact, it is a simple and rewarding craft, one that anyone can learn and even succeed at from the get-go."
-Bittman, HTCE

Thursday, December 9, 2010

Spicy No-Mayo Coleslaw

Recipe: Spicy No-Mayo Coleslaw
Page: HTCE p. 207
Rating: ****

We really liked this! The first time I made it a year ago, I wasn't crazy about it. But this time, it was delicious. Not sure what the difference was. I definitely recommend making it at least an hour before and tossing it periodically during that time--the cabbage softens a touch which adds to the finished product. It is yellow as the picture indicates (that's not just my photography!). It's heavy on the mustard which makes it very different from the usual idea of "slaw," but it also helped my husband really like it and he usually hates slaw! So, if you're not a typical slaw fan, this is a good one to try. I think the servings are spot on; we halved it and got 4 generous servings. If you're taking it to a potluck, you'd probably get 10 or more servings out of it.