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Brigit's Coleslaw (Guatemalan Night)
Preparation Time: 5 minutes with slaw mix, 10 minutes without
Ingredients (Serves 4)
1/2 White cabbage
1/2 Red cabbage
1 Carrot
1 handful Seedless grapes
1 handful Golden raisins
1 handful Pomegranate arils
2 Tbs. Mayonnaise
1/4 cup Soy Vay Very Very Teriyaki
• Dash of apple or pineapple juice
Preparation
• Wash both types of cabbage and peeled carrot thoroughly, shred for slaw, and place, and deposit in a deep serving bowl.
• Wash grapes, slice in half and add to the bowl along with raisins, pomegranate arils, , salt to taste and mix thoroughly..
• Mix mayonnaise, Very Very Teriyaki and juice thoroughly.
• Pour over slaw and toss.
Brigit's Coleslow: image 1 of 2 Brigit's Coleslow: image 2 of 2
Click on the images above to see larger pictures
Comments
• To save time, instead of shredding the cabbage and carrot it is possible to purchase slaw mix preprepared in the salad aisle at your grocery store.
• This is a slight variation on another regular fare we enjoyed when we lived in Guatemala some years ago. It helped complete our walk down memory lane.
• Stores well covered for a week or so.
• The complete Guatemalan night dinner consisted of Pan Grilled Trout, Black Bean Stew, Sautéed Plantains, Mild Guacamole, Coleslaw, corn tortillas and Negra Modelo blond beer.
Wine and Beverage Pairing
• Given the nature of the whole meal, we stuck to pairing it either with Gallo beer (from Guatemala), Mexican beers such as Negra Modelo or Corona, but for wine I would pair it with Prosecco di Valdobbiadene or Vermentino Maremma Toscana IGT Bianco d'Elisa.


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    December 17, 2010
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