Okay, this thread made me laugh. I went all the way back to my original email to Jeff with the slaw recipes from 2010 to see if it was his typo or mine, because...well...these things are important.
Nope, 2 TBS is right there in black and white in my original emailed recipes, which for fun I'm posting below.
My toxic trait with cooking is that I measure with my heart and then sometimes try to remember later and jot it down, but for the book I did measure these out and write them down. I'm pretty certain you all are correct, and I didn't intend 2 Tablespoons. I'm going to remake the spicy slaw to see what tastes right, and I'll post a correction.
Classic Creamy Coleslaw
4 c. cabbage, shredded
½ c. purple cabbage, shredded (optional)
1 c. carrots, shredded
½ c. mayonnaise
2 Tbs. heavy whipping cream
1 tsp. lemon juice
¼ tsp. celery seed (optional)
1 tsp. sugar
¼ tsp. salt
¼ tsp. coarse pepper
In a small bowl, whisk together mayonnaise, cream, lemon juice, celery seed, sugar, salt & pepper. Taste and add more salt if necessary. Pour over green cabbage & carrots and toss with dressing to coat. Cover and refrigerate until ready to serve. Tip: If adding shredded purple cabbage for color, add just
before serving. Otherwise all the ingredients will be tinted purple.
Tangy Coleslaw
4 c. cabbage, shredded
1 c. carrots, shredded
1 small Vidalia onion, shredded
3 Tbs. capers
¾ c. mayonnaise
1 tsp. white wine vinegar
¼ tsp. salt
½ tsp. coarse pepper
Whisk together the mayonnaise, white wine vinegar, salt & pepper. Pour over cabbage, carrots, onion and capers and toss to coat. Chill in the refrigerator until ready to serve.
Spicy Coleslaw
4 cups Classic Creamy Coleslaw, celery seed omitted
2 Tbs. cumin
¼ tsp. cayenne
1 small onion, shredded
½ tsp. Tabasco
2 jalapeños, seeded & minced
To the Classic Creamy Coleslaw, add cumin, cayenne, onion, Tabasco & jalapeños. Mix thoroughly and refrigerate for 2 hours before serving.
