This is an original recipe on Cooks.com. I tweaked it a bit to add peppercorns and garlic powder. This has become our favorite coleslaw. Give it a try and let me know what you think.
1 large head of cabbage, shredded
1 large onion, sliced in thin rings
½ cup sugar
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon of fresh crushed mixed peppercorns. (I have a Kampot Pepper plant in my garden, so I used fresh green, black, red & white peppercorns crushed with a mortar and pestle.)
½ teaspoon garlic powder
¾ cup of your favorite vegetable oil
2 tablespoons sugar
1 tablespoon mustard powder
1 cup of apple cider vinegar
Alternate cabbage and onion rings in layers in a large bowl. Pour 1 cup sugar over this. Mix 2 teaspoons sugar, salt, mustard, celery seed, crushed pepper, garlic powder, vinegar, and oil. Heat and stir; when boiling, pour over cabbage. Cover tightly and refrigerate a minimum of 4 hours. Every 30 minutes, stir the slaw to make sure everything absorbes the spices. Serve cold.
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the inc...