My Dad had two specialties. (He had more, but two are especially famous). His coleslaw and his Manhattan style clam chowder.
Joe's Famous Coleslaw
1 head of cabbage, shredded very fine
3 multiplier (egyptian) onions (pearl onions are OK too)
1 lemon
oil
salt
Shred your cabbage and salt liberally. Toss cabbage with your fingers, being careful not to bruise it. Allow to sit for a while and then drain any liquid from this periodically.
Slice your onions paper thin, and put in some oil to fry. Get them just golden and toss into the cabbage, oil and all. Toss well. Squeeze one large lemon and use the juice as your dressing. Toss and taste, add salt or lemon juice to taste.
Edit: Best to salt the cabbage in the morning or early afternoon and let it sit. Drain any liquid that accumulates. Also, you can use one regular sized onion instead of the mini ones. Works just as well IMO.
*there have been things added to this like tomatoes, radishes, green onions, cucumber but the best way is just plain.
Joe's Famous Coleslaw
1 head of cabbage, shredded very fine
3 multiplier (egyptian) onions (pearl onions are OK too)
1 lemon
oil
salt
Shred your cabbage and salt liberally. Toss cabbage with your fingers, being careful not to bruise it. Allow to sit for a while and then drain any liquid from this periodically.
Slice your onions paper thin, and put in some oil to fry. Get them just golden and toss into the cabbage, oil and all. Toss well. Squeeze one large lemon and use the juice as your dressing. Toss and taste, add salt or lemon juice to taste.
Edit: Best to salt the cabbage in the morning or early afternoon and let it sit. Drain any liquid that accumulates. Also, you can use one regular sized onion instead of the mini ones. Works just as well IMO.
*there have been things added to this like tomatoes, radishes, green onions, cucumber but the best way is just plain.
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