My Basic Coleslaw

Raining a little here today so I'm just sitting back and listening to the seedlings grow. Also have nectarines on the stove cooking, getting ready for a nectarine chutney I'm going t try. And that'll be interesting to say the least seeing as it will be a first for me. Nectarine recipe I'll be trying.

My Basic Coleslaw

Lots of extra carrots but just as tasty.

I'd dare say almost everyone would have their own favorite coleslaw recipe but just in case you don't here's one I use with much success and enjoyment.

Stuff you'll need

• 6 cups shredded cabbage
• 1 carrot grated (sometimes 2)
• 2/3 cup mayo ( I like the whole egg mayo)
• 1/2 sour cream
• 2 tbsp vinegar (apple if you like)
• 2 tbsp veggie oil
• 2 tbsp sugar (I use castor sugar) (or to taste)
• I also grate radish 1 or 2
• A diced onion as well

Method

Toss cabbage in a large bowl with the carrots, onion and radish. In another bowl, whisk together the remaining ingredients  Pour the mixture over the cabbage and carrots and toss to coat thoroughly. Bung it in the fridge until you're ready. There you go a s easy as falling off a log.

I find if you half the above recipe you'll have enough for about four people or in my case three people and some left over for a chicken and coleslaw sandwich.

Cheers

Stewart

Bestest Coleslaw

Tomorrow, I'm going to pick the biggest, baddest, meanest ol' savoy cabbage and the best of the biggest, baddest, meanest ol' carrots and make me some of the freshest and bestest coleslaw going around. Yee haa!!!

I'm going to the farmers market first though because they have been advertizing German sausages for sale which should just go swimmingly with my coleslaw.

This is the simplest recipe I've found for coleslaw and it's yummy. Click here for recipe.

Cheers

Stewart

Bloody grubs #2

Remember this grub eaten savoy cabbage I wrote about a short time ago? If not you can catch up here, Bloody grubs #1.

Well the next day I pulled off another thirteen grubs then five again the next then three and two and one and finally it has been grub free now for the last five days now.

And here it is freshly photographed this morning. Amazing the growth rate of a cabbage when it's not being eaten alive.

I'm really hanging out for this cabbage too, because now I have found a goodish recipe for coleslaw I can't wait to try it with my very own cabbage.

We had a big shower or very small rain event here last night so it's a wee bit on the wet side of things to be doing much in the veggie garden today. I am hoping for some drying weather today and then I can get stuck into a few veggie gardening jobs tomorrow.


Cheers and have a great veggie weekend,

Stewart