Hi, Foodie Folks : )

I am a BIG fan of cabbage slaw - I'll bet the people over at Immodium are
grateful to me for keeping them in business ": ) I mainly go in for the
vinegary kind rather than the mayonaissey kind, but these pretty well
encompass both.

I have two super recipes here. The first came from - a real lunch counter,
believe it or not! Not too far from here, there's actually an old Rexall
drug store, complete with lunch counter, and great food! The cook there was
delighted to give me the recipe. The second one I was able to wheedle out of
the chef over at Big River Grill and Brewery in the Boardwalk area of Walt
Disney World.

°¤§ Lunch Counter Slaw §¤°

Peel off outer leaves ( of course ) of green cabbage. Cut in two with a
stainless steel knife. I cut it into quarters. Soak the quarters in salted
ice water for about an hour. This makes it so crunchy! Then you shred it.
You can put it in the food processor, but I like the strips a little on the
wide side ( yes, I took a walk on the wide side ), so I cut it up with a
knife. Next, you make the dressing for it, which is as follows :

2 ounces oil. I used .... brace yourselves .... the dreaded EVOO
1 ounce lemon or lime juice. I used lime.
½ teaspoon prepared mustard
Dash of paprika
¼ teaspoon celery salt
1 ounce mayo
salt and pepper ( used a mill for both )

Mix it all together, and refrigerate until you're ready for it. Mmm : )
S'good!


°¤§ Big River Brewing Company Slaw, Disney World §¤°

Green cabbage
Red cabbage
Napa Cabbage
Carrots
Cilantro
Rice Vinegar
Hellman's mayo
Wasabi
Sugar
S & P to taste
Sesame Seed Oil

Well, he wasn't a saint - he didn't give me the quantities, but if I could
figure it out, so can you : ) He wrote it down on the back of a coaster -
what a neat souvie! It's really different and tasteee!

Enjoy, and have a delicious day : )

- Tess