Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Marty's Fish Fry Coleslaw

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Marty's Fish Fry Coleslaw

Article excerpt

The secret to the slaw is the double-cut. Thinly shred or slice the slaw in the usual way, then give it a 90 degree turn and chop the shreds into a rough mess of "squares" Do not use a food processor. If you want to scale up the recipe, do so with the slaw, onion, vinegar, sugar and mayo; but add the celery seeds, garlic salt and parsley flakes by eye and by hand, and taste as you go.

1 pound (or 14 ounce package coleslaw mix) shredded cabbage, double chopped into vaguely square shapes, not elongated shreds

½ small onion, diced small

¼ cup sugar

2 tablespoons white vinegar

1½ teaspoons celery seeds

1¼ teaspoons garlic salt, or to taste

1 tablespoon dried parsley flakes

¼ cup cold Hellmann's Mayonnaise

In a large mixing bowl, add the double-chopped slaw and onions. …

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