Michele's Cole Slaw Recipe - Cooking Index
Michele's Cole Slaw Recipe - Cooking Index
| 1 teaspoon | 5ml | Celery seed |
| 1 teaspoon | 5ml | Cumin seed |
| 1/2 teaspoon | 2.5ml | Sugar |
| 1 cup | 237ml | Plain yogurt |
| 1 cup | 237ml | Seeded cucumbers in 3/4" half-moons |
| 4 cups | 948ml | Shredded green cabbage |
| Salt - to taste | ||
| Cayenne pepper - to taste | ||
| White wine vinegar - to taste |
In an iron skillet, without oil, toast the celery and cumin seed for a few seconds until you get a good whiff of the spice aroma. Remove the spices from the heat and transfer them to a mixing bowl.
Whisk in the sugar and yogurt. Add the cucumbers and cabbage and toss well to combine. Cover and refrigerate until ready to serve.
Right before serving, give the cole slaw a toss, taste and season with salt and a dash of cayenne pepper. If it does not taste "tangy" enough, add drops of white wine vinegar and keep on tasting.
This recipe yields 4 servings.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6705) - - from the TV FOOD NETWORK
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