Serving
(click to enlarge)

Sour Cream Coleslaw
Hungary
  -   Tejfölös Káposztasaláta
Serves:
Effort:
Sched:
DoAhead:  
6 salad  
**
1 hr  
Most

A coleslaw so good you may never want to make slaw with mayonnaise again




2
5
3
-----
1
16
1/2
2/3
1/2
-----
ar
#
oz
oz
---
T
oz
t
t
t
---
Cabbage, white
Onion
Hungarian Pepper (1)
--Dressing
Wine Vinegar, white
Sour Cream
Sugar
Salt
Pepper
-- Garnish
Paprika
Make:   -   (1 hr - 15 min work)
  1. Slice CABBAGE very fine for slaw.
  2. Chop ONION fine. Chop PEPPER very fine. Mix with Cabbage.
  3. Mix all Dressing items into the Cabbage.
  4. Get your hands in ther and massage the slaw until it starts getting a little limp.
  5. Check Salt and Seasoning. Refrigerate to chill well.
  6. Serve chilled, garnished with Paprika.
NOTES:
  1. Hungarian Pepper:   These are yellow-green peppers with no or nearly no heat. For details see our Hungarian Pepper page.
  2. Sour Cream: Select a real cultured heavy Sour Cream with good tart flavor. Some of the major brands are bland and may be soured with acid. I use Alta Dena, but you probably don't have that in your region.
  3. Paprika:   Please, real Hungarian sweet paprika, not that sawdust flavored stuff from the supermarket.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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