Casa Sarabella Coleslaw

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Submitted by @casasarabella Sara B Gochberg

 

Crunchy colorful tangy coleslaw that is super easy to make; inspired by my Mother.

I don’t like traditional coleslaw!
Lol, no need to check my DNA…
I know it’s a must for most of your Shabbos tables, it’s just not my thing!
You know me and my mayo … seems like such a waste!

Maybe because my mother didn’t serve coleslaw frequently?
Do you find how you cook is influenced by your mother’s preferences?
One of my earliest memories … very late at night (probably 3am!) my mother making homemade mayo, then traditional coleslaw for Pesach in her laundry room/Pesach kitchen.

When do I make coleslaw?
If it complements my Friday night main,
If I’m having a lot of company and want some extras,
if I’m having an easy Miami Shabbos .. lol, ha!
If it’s BBQ season.

Enjoy!
From my home and heart to yours,
CS

10
Easy Parve

Directions

Prepare the Coleslaw

  1. Put ingredients in a ziploc bag, mix lightly with your hand, close bag and smush it around a bit.

  2. If you insist, first whisk together the Italian dressing and mayo in a bowl and then add. You can substitute with your favorite coleslaw dressing.

  3. I start with less dressing and then add … vegetables will release liquid … you want the vegetables to keep their crunch.

  4. Drain excess liquid before serving.

Notes:

Fearless Cooking: measurements are quidelines, trust your instincts and palate.

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2 Comments

Raquel Malul Kosher.com Team •

@gold French beans are very thin string beans that are being used raw (not frozen) and you cut them very thinly.

sara •

are they string beans? If so can I use them right out of the freezer once defrosted or do they need to be cooked first?

Raquel Malul Kosher.com Team •
Reply to sara

French beans are very thin string beans that are being used raw (not frozen) and you cut them very thinly.