Summer Menus from The Fire Island Cookbook by Mike DeSimone & Jeff Jenssen

Author:Mike DeSimone & Jeff Jenssen
Language: eng
Format: epub
Publisher: Emily Bestler Books / Atria eBook

OUR FAVORITE COLESLAW

MAKES 8 SERVINGS

Made from cabbage and carrots, this crunchy salad is crisp, colorful, and an excellent side dish for your Fourth of July pool party.

1 large head red cabbage

4 large carrots

1 cup mayonnaise

⅓ cup distilled white vinegar

¼ cup sugar

2 teaspoons salt

1 teaspoon coarsely ground black pepper

1 teaspoon caraway seeds

1. Using a large holed grater, a mandoline, or a food processor with the slicing disk, grate the cabbage and carrots.

2. Whisk together the mayonnaise, vinegar, sugar, salt, pepper, and caraway seeds in a large glass bowl. Add the grated cabbage and carrots and toss well. Refrigerate for 2 hours, tossing occasionally to blend the flavors. Transfer to a clean bowl to serve.

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