Evening Edge
What’s For Dinner?
DEL.ICIO.USJohn T. Edge's Fresh Air-ish Slaw
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Lots of fresh parsley adds brightness and a fresh taste to this slightly sweet slaw from Southern food expert and author John T. Edge. It’s based on the slaw from the famous Fresh Air barbecue restaurant in Flovilla. Like most barbecue restaurants, its recipes are top secret, but after much experimentation, Edge’s wife, Blair Hobbs, thinks she nailed it.
Hands on time: 10 minutes Total time: 10 minutes Serves: 12
Ingredients:
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1 head cabbage, rinsed, sliced
1 bunch fresh parsley, stemmed
1/2 cup mayonnaise
1/3 cup cider vinegar
1/4 cup granulated sugar
1 tablespoon finely chopped onion
Salt and pepper
Instructions:
In a food processor with the main blade, chop the cabbage until it looks like confetti; transfer to a large bowl (you will need to do this in several batches).
In the food processor, blend the parsley, mayonnaise, vinegar, sugar and onion. Pour over cabbage and blend with hands. Chill at least 4 hours or overnight. Season to taste with salt and pepper.
In the food processor, blend the parsley, mayonnaise, vinegar, sugar and onion. Pour over cabbage and blend with hands. Chill at least 4 hours or overnight. Season to taste with salt and pepper.
Notes:
This recipe calls for chilling time of at least 4 hours.
Nutrition:
Per serving: 95 calories (percent of calories from fat, 76), trace protein, 5 grams carbohydrates, trace fiber, 8 grams fat (1 gram saturated), 3 milligrams cholesterol, 67 milligrams sodium.
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