3 thoughts on “A mighty fine sandwich

  1. mamster Post author

    It’s from Cook’s Illustrated. Here’s the recipe.

    Buttermilk Coleslaw with Green Onions and Cilantro
    7/2002
    Serves 4

    1 pound cabbage (about 1/2 medium head), red or green, shredded fine (6 cups)
    table salt
    1 medium carrot, peeled and shredded on box grater
    1/2 cup buttermilk
    2 tablespoons mayonnaise
    2 tablespoons sour cream
    1 tablespoon minced fresh cilantro leaves
    1 teaspoon lime juice
    1/2 teaspoon granulated sugar
    2 scallions, sliced thin
    1/8 teaspoon ground black pepper

    1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.

    2. Stir buttermilk, mayonnaise, sour cream, cilantro, lime juice, sugar, scallions, 1/4 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.)

  2. Susan Ely

    I made turkey meatballs the other night, which I always do when I make spaghetti – they come out so tender. But this time I just wanted them plain, and I didn’t feel like messing with a frying pan, so I baked them. UGH. They got done but stayed this disgusting white color. No taste, either, guess it’s the sauce that makes them good. I ended up browning them in butter and adding some broth and cream for a sauce. So much for a low fat dinner.

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