Recipe: Lowenbrau Coleslaw (using cabbage, onion, green bell pepper, and beer)

LOWENBR U COLESLAW

1 (2 to 3 pound) green cabbage
3 Tbsp finely chopped onion
1/2 green bell pepper, washed, seeded, dried and cut into strips 1/2 to 1 inch long
FOR THE DRESSING:
1 cup mayonnaise
1/2 cup Lowenbrau beer
1 tsp celery seed
1/2 tsp salt
freshly ground black pepper

Wash the cabbage under cold running water. Remove tough outer leaves, and cut the cabbage into quarters. To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8-inch-wide strips.

Drop the cabbage into a large mixing bowl. Add the onion and bell pepper, and mix well with a spoon.

TO PREPARE THE DRESSING:
In a small bowl, combine the mayonnaise, beer, celery seed, salt and a few grindings of black pepper. Stir with a wire whisk until all the ingredients are blended.

Pour the mixture over the cabbage and toss together gently but thoroughly. Taste for seasoning.

Cover the bowl with plastic wrap and refrigerate the coleslaw for about an hour before serving.

Servings: 4-6
Source: the German Agricultural Marketing Board
From: L wenbr u