Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Blue Ribbon Coleslaw
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- #54673
This blue ribbon coleslaw is a winner with the extra bit of bite from the radishes and mustard seeds.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
8 cups shredded green cabbage
2 medium carrots, peeled and grated
1/2 cup sliced radishes
3/4 cup mayonnaise
1/2 cup white vinegar
1 tablespoon sugar
1 tablespoon mustard seeds
1 1/2 teaspoon black pepper
1 teaspoon salt
directions
Combine the cabbage, carrots, and radishes in a large bowl. Toss to combine.
In another bowl, whisk together the mayonnaise, vinegar, sugar, mustard seeds, black pepper, and salt. Mix until the sugar dissolves. Pour the mayonnaise mixture over the vegetables and toss to coat the coleslaw in the dressing.
Cover the bowl and refrigerate for 2 hours before serving. Stir before serving.
nutrition data
Nutritional data has not been calculated yet.
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