Monday, November 28, 2005

Hogtown Slaw

I am working on a cookbook and thought that this might be a good recipe for you to try. Let me know what you think of the following:


My old friend, Susan Balloon, served a cabbage salad at a reunion of my 1968 English class and everyone was clamoring for the recipe. I have made a few changes to suit my tastes. I hope I did her original recipe justice.

Do not hesitate to double this one. It will be consumed quickly. When doing so, I use a mixture of plain bagged shredded cabbage and bagged cole slaw mix. Also, after preparation, let it chill in the refrigerator for a few hours to wed the flavors.


• 5-6 cups bagged chopped cabbage (about one bag) or a bag of cole slaw mix. Don’t go to the trouble of prepping your own cabbage.
• ½ cup of sunflower kernels
• ½ cup of fried peanuts or slivered almonds. The fried peanuts I use I bought in Plains, GA. You might want to use the peanuts with the red shells or dry roasted peanuts.
• ½ cup of salad oil
• ¼ cup of cider vinegar.
• ¼ cup sugar
• ½ teaspoon of salt
• 2 twists of fresh ground pepper
• 2 pinches of Cajun seasoning
• You can add ½ of a Vidalia onion, finely minced; ½ of a red bell pepper, finely minced.
• Garnish with pimentos and minced chives or parsley.
• ½ package of Ramen noodles, broken into small pieces.


• Mix oil, vinegar, sugar, salt, pepper, Cajun season allowing sugar to dissolve.
• Mix cabbage with sunflower kernels and almonds/peanuts.
• Pour dressing over the cabbage mixture and fold over the mixture while turning the bowl to evenly distribute the dressing. Refrigerate for at least 4 hours or overnight.
• Stir in Ramen Noodles just before serving.
• Garnish with chives or parsley and pimentos.