I can’t lie. I’ve been very lazy about cooking this week. I guess I could put the blame on finish off schoolwork. I had a research paper to send off as well as a history exam to take. Yes, I could blame school. I also wanted to finish off a bunch of leftovers that we had in the fridge to avoid wasting too much food. I think part of it was also because I went to the supermarket over the weekend but I didn’t want to buy my fruits and veggies there. I ended up waiting until Wednesday before going to the produce market so I didn’t have much inspiring stuff in the fridge until then. So many excuses, so little cooking! 🙂
I must have been tired when I went to the market because I really didn’t come home with anything interesting. Seriously, the most exciting produce I bought was a red cabbage so that should tell you. I came back home with the idea of making coleslaw, thawing some pulled pork I bought a while back and making a loaf of bread. Because pulled pork sandwiches are the best thing I’ve discovered in America. I have made coleslaw before but I couldn’t find the recipe I had used so I spent an evening browsing recipes on the AllRecipes iPad app. I hadn’t used that app yet and I have to say, it’s really well made. Of course, there were tons of coleslaw recipes, all looking so delectable. At first, I was going to look for a “healthy” recipe but I love creamy coleslaw too much.
The recipe I ended up using seemed super easy and involved buttermilk, which I had in the fridge and needed to use soon anyway. I modified the original recipe by cutting it in half, and using red cabbage instead of a green one. I also put more carrots than what the recipe called for.
Zesty Coleslaw (with my modification)
(See the original recipe here)
Ingredients:
– 2 tablespoons and 2 teaspoons of white sugar
– 1/4 teaspoon of sea salt
– 1/8 teaspoon of pepper
– 2 tablespoons of fat-free milk
– 1/4 cup of light mayonnaise
– 2 tablespoons of buttermilk
– 2 1/4 teaspoons of white vinegar
– 1 tablespoon and 3/4 teaspoon of lemon juice
– 1/4 cup of grated carrots
– 4 cups of chopped red cabbage
What’s next?
1. In a bowl, mix the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice.
2. Add the cabbage and carrots to the dressing.
3. Refrigerate for 2 hours before serving.
That’s it! Super simple and super yummy! I especially loved the zesty flavor of the lemon juice. I’m used to very sweet or very acidic coleslaw so this was a very nice twist on a classic recipe.
The Hungry Quebbie 