Elizabeth Karmel's Ice-Box Coleslaw

The Hill Country chef shares recipes from her new book, "Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill." "This coleslaw is as good as it is easy. My grandmother's "secret" was to peel the leaves off a very fresh cabbage and crisp them in ice water before grating them on a box grater. When I was growing up, my mother served this creamy version of coleslaw with corn sticks and fried fish, but I make it more often to accompany grilled meat or as a picnic side...Full Story
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