Parmesan Black Pepper Coleslaw |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
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From The Big Book of Backyard Cooking. Slaw marinates for 30 minutes halfway through process,and chills 2 hours. Great ot have when smoking chicken on the grill. Ingredients:
1 large (2.5 lb) green cabbage, with attractive outer leaves |
1 large red bell pepper |
1/4 c olive oil |
1/2 c white wine vinegar |
3 t sugar ** (i omit the sugar) |
coarsely ground black pepper |
salt |
1 6-8 oz piece of parmesan-reggiano cheese, at room temp |
3 t kraft real mayo |
3 t sour cream |
(mayo and cour cream may be reduced fat) |
Directions:
1. Remove 4-5 of the attractive outter leaves from the cabbage, rinse and pat dry
2. Store in plastic bag in fridge til ready to garnish slaw
3. Quarter the cabbage lengthwise and remove the tough core
4. Slice quarters thinkly to yiled 12 cups
5. Place in large non-reactive bowl
6. Slice bell pepper lengthwise into thin strips, cut strips in half and add to cabbage
7. Ina small bowl, whisk together vinegar, oil, sugar, 2 1/4 t black epper, and 3/4 t salt
8. Pour over cabbage mixture and toss to coat well
9. Marinate, uncovred, at cool room temp, 30 minutes
10. Grate cheese using the coarse side of a hand grater or food processor to yield 1 1/2 c
11. Add to the slaw mixutre
12. Whisk together the mayo and sour cream
13. Add to cabbage mixture and toss well.
14. Cover bowl with plastic wrap and refrigerate 2 hours
15. Taste and season wtih more salt and pepper just before serving, if needed
16. Line a shallow serving bowl with reserved lettuce leaves and mound slaw on top
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