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"A Classic Creamy Coleslaw Salad is as True Blue for Your Buffet Table at the Good Ole' Summer BBQ... "

  • May 7
  • 1 min read

Ingredients: Makes for 5-6 guests

2 c singkamas (Filipino sweet radish), peeled and finely cubed

2 c purple cabbage, julienned to fineness

2 c green cabbage, julienned to fineness

1/2 c radishes, finely cubed

1/2 c red trimmed horseradish, finely cubed

For Its Sauce and the Condiments:

2-3 eggs, beaten

3/4 c H2O, simmered

2 tblsp olive oil

1/2 c mayonnaise

2 tblsp white granulated sugar

2 tblsp cidre vinegar

1/3 c heavy cream

2 tblsp Dijon mustard

2 scallions, fine chopped

1/2 tsp celery seed

1/2 tsp salt

1 tsp black pepper


Instructions to prepare:

  1. Take the veggies from the package and/or prep the veggies as directed and toss to mix in an extra large bowl.

  2. To make the sauce start with beaten eggs, preboil the H2O and then cool over low heat. Pour the beaten eggs into the H2O while vigorously whisking so it mixes without curdling into an omelette.

  3. Add the other ingredients of liquids and powdered and continue to whisk thoroughly.

  4. Then pour the mixture into the salad bowl and toss while folding with a rubber scraper to mix thoroughly.

  5. Keep for 24 hrs at 5 deg C, taking care to prepare at the same time the previous day as the event or buffet before serving at the buffet table the next day.


 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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