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Cole Slaw




Source of Recipe


snowangel on e-gullet.com


Recipe Introduction


This is a riff on a recipe I cut out from the NY Times some time ago by Nigela Lawson. Apologies in advance to those who think I am cheating. If you don't use the bagged stuff, it's about 1 head of green cabbage and 1 small head of purple. I do love fruit in cole slaw and the dried cranberries are fabulous


List of Ingredients




2 16 oz. bags of Dole Classic Cole Slaw
1 bag of Dole shredded purple cabbage
1 T kosher salt
1 c mayo
1/4 c buttermilk or sour cream
2 T honey
1-1/2—2 T white wine vinegar (to taste)
1 bunch scallions, sliced thin (4-5 scallions)
1/2 c dried cranberries, very coarsely chopped
2/3 c chopped pecans (chop them fine)


Recipe



Mix salt with cabbage in a collander. Set aside for about 20 minutes.

Pour cabbage onto a kitchen towel, roll up and squeeze excess water out. Put in mixing bowl, add scallions.

Whisk together mayo, buttermilk or sour cream, honey and vinegar.

Mix with cabbage/scallions.

Stir in cranberries and pecans.

Cover and refrigerate until serving.