Coleslaw

We had pork barbecue dinner southern style the other night and I made this coleslaw to go with it. If you love creamy, tart and sweet -style coleslaw then you have to make this one sometimes. My mom-in law had taught me how to make real southern style coleslaw.

If you have food processor then you can use it to chop your vegetables. I have one but decided not to use it because I am only making for two persons. I did not add any green pepper too for some reason.


SOUTHERN STYLE COLESLAW


Ingredients:


Vegetables
1 large, cabbage, chopped fine
1 medium, carrot (you can slice it whatever you want)
1 medium, Vidalia onion, chopped ( any sweet onions)
1 medium green bell pepper, chopped


Dressing:
1/4 cup mayonnaise (or to taste)
½ cup vinegar
½ cup honey or sugar
1 tablespoon olive oil
Salt and pepper to taste


Preparation:

1. Mix chopped cabbage, carrot, bell pepper and onion in a large bowl. Set aside.
2. In another bowl, stir together all dressing ingredients until combined.
3. Taste your dressing to your likeness. You can always add honey/sugar if it’s too sour, or add vinegar if it’s too sweet.
4. Pour the dressing into the vegetable mixture and toss gently.

Enjoy!

Atchara

Atchara, atsara, achara or however you spelled it. It is a Filipino side dish made from pickled papaya. It’s a perfect condiment to grilled meats and fishes. I have made this atsara over six months ago and opened the last jar two days ago. My in-laws have enjoyed the jar of atsara I sent to them and they can’t wait for more.

I did a little researched of atsara recipes and found so many versions but my favorite is the recipe below. It reminds me of my favorite manokan restaurant back in Cagayan De Oro City, Philippines. I love the sweet and sour taste of pickled vegetables. This relish is perfect additions to your condiments.

Atsara (Pickled Papaya)

Ingredients:

1 medium papaya, grated
½ red peppers, julienned
½ green pepper, julienned
2 inch piece ginger, julienned
1 medium carrot, grated
1 small onion, julienned
2 cups apple cider vinegar
2 cup white sugar
3 tablespoons salt

Preparation

1. Wash papaya, peel, scoop seeds out, and grate.
2. Squeeze the juice out of it. If you have cheesecloth the better but if not then use your strong hands.
3. In medium sauce pan, mix the vinegar, sugar, and salt.
4. Stir to dissolve the sugar and bring mixture to a boil.
5. Add grated papaya, lower the heat to low and simmer for about 5 minutes.
6. Add the rest of the ingredients. Turn off the heat, cover and allow to cool.
7. If you want to can your atsara for a long shelf life then you may, but I was too lazy to do it so I just bottled it up, sealed and refrigerated.