This recipe was very good. I like the fact it did not contain mayonnaise in it. I also read that the combination of the organic cider and raw honey work together to benefit one's health.I first located a recipe on-line for Apple Cider Vinegar and Honey Cole Slaw. However, it stated that the salad must be eaten immediately and would get soggy if left in the fridge. I was looking for a recipe that would stay longer in the fridge.
Then I ordered more books from the library. I love older cookbooks. I found this recipe, but added garden carrots, used Bragg's Apple Cider and raw honey. I followed the remaining ingredients, but found the cider to be a bit over powering. I will make this again, using more honey, less sugar and less cider and see what happens.
Honey-Cider Slaw
(adapted from Honey Feast, A Sampler of Honey Recipes, by Gene Opton and Nancie Hughes © 1975)
1 large head of cabbage
2 medium yellow onions
1/4 cup sugar
1/4 cup honey
2 tsp. brown sugar
1 Tbsp. salt (I used a bit less)
1 tsp. dry mustard
1/4 cup olive oil*
1/3 to 2/3 cup organic apple cider vinegar**
1 tsp. celery seed
Quarter, core and shred the cabbage. Place in a large bowl. Peel the onions very thin and place on top of cabbage (do not stir). Sprinkle the sugar on top and drizzle the honey.
In a sauce pan combine the remaining ingredients and bring to a boil. Pour over the cabbage and onions. Stir and let stand for 4 hours. Cabbage should shrink as it marinates. Transfer to a glass bowl and store for up to 2 weeks in the refrigerator.
*original recipe uses 2/3 cup oil
**original recipe uses 1 cup of apple cider vinegar
Surprise Mail
I opened the mail to find a surprise package from my sister. I love surprise mail (and giving it too).
She sent us Indian bracelets that are typically only available once a year. The celebration is called Raksha Bandhan, which is a brother-sister holiday.
Our strawberries, that we planted in the raised beds, are doing better than the ones in the garden. We will definitely be putting in more next spring.
I am getting dutch oven spaghetti sauce ready to simmer. We'll have braised cucumbers for a side. I'm also making some iced tea with fresh sage and lemon balm, and sweetening it with raw honey. Ahhhh.....the life of self-sufficiency. Total bliss.
3 comments:
Good recipe to try! I've never been a big mayo fan myself. I just planted lemon balm last month and will trey that too. I'm planning on drying some for teas this winter before the hard freeze...
I love the sound of honey cider slaw. We have been having ours with mayo but i think my kids might prefer it with honey - my three year old would eat raw spinach drizzled with honey for every meal if I would let him.
Due to a planting mix up we have cucumbers in our garden for the first time ever, so I can also try your braised cucumbers.
We are a long long way from being self-sufficient (don't have enough land) but I love the fact that during summer at least I don't have to buy veg.
We have been very unsuccessful with our strawberries the past few years, maybe we should try raised beds!
love the bracelets.
Those bracelets are beautiful!
I like the sound of the slaw recipe too, nice change from the mayo based ones. Thanks! :)
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