This recipe for a very different cole slaw comes from one of my favorite restaurants in Texas. The restaurants were family owned over several generations, we knew the daughter who ran it last, but Mr Griggs was always there to greet the patrons. This recipe is from their cookbook penned by her mother in 1968. It is a wonderful accompaniment to enchiladas or tacos.
1 small head green cabbage or 2 cups shredded (I use the shredded cabbage in a bag)
1/4 cup olive oil
2 TBS white vinegar
1 tsp salt
1-2 tsp course ground black pepper (I like more since it is key to the taste)
After cabbage is shredded, mix remaining ingredients together. Add to slaw, mix well, and chill well before serving. May be made several hours before, as is gives the flavors time to enhance.
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