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Holiday Cole Slaw

Chef Brian Romano from The Cook's Kettle shares his last recipe with us before moving on in his career, away from Springfield.
Holiday Cole Slaw

Chef Brian M. Romano, CEC
Serves 4-6

6 cups    Shredded cabbage
1/2 stalk   Broccoli
3/4 cup     Dried cranberries
3/4 cup   Sliced almonds (save as garnish)
1/4 cup   Scallions, sliced
1/2 cup   Rice wine vinegar
1/4 cup   Olive oil
2 Tablespoon  Poppy seeds
1/2 Tablespoon   Granulated sugar
1/2 Tablespoon  Salt
1 teaspoon  Dill weed
1/2 teaspoon  White pepper
1.     Cut the broccoli into small florets and place into a medium size mixing bowl. Then shred the stalk of the broccoli and add to the florets.
2.     Add the shredded cabbage, dried cranberries, sliced scallions and mix into the broccoli.
3.     Add the rice vinegar, olive oil, poppy seeds, granulated sugar, salt, dill weed and white pepper and to the salad mixture. Stir well until all the ingredients are mixed well.
4.     Allow to set at room temperature for an hour.
5.     Top with almonds immediately before serving.
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