Fannie Flagg Coleslaw Recipes

VEGETABLE COLESLAW

Steps:

• Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
• In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

FANNIE FLAGG COLESLAW

Steps:

• Core cabbage and shred in Cuisinart or hand chop.
• In blender, or by hand, process the remaining ingredients.
• Toss liquid mixture with cabbage.
• Cover and refrigerate for one hour.

ITALIAN FENNEL COLESLAW

Steps:

• In a large bowl, whisk together the mayonnaise, vinegar, olive oil, horseradish, red pepper flakes, Italian seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cabbage, scallions, carrots, fennel and parsley; toss to coat. Season to taste with salt and pepper. Let stand in the refrigerator for 15 minutes before serving.
• In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.

THE ULTIMATE COLESLAW

Steps:

• In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.

FANNIE FLAGG'S FRIED GREEN TOMATOES

Steps:

• Combine first 5 ingredients and mix until smooth and consistency of pancake batter, Add additional milk to thin, if necessary.
• Working in batches, dip tomato slices into batter, allowing excess to drip back.
• Fry in 2" hot oil in large heavy skillet until browned. Turn over carefully with tongs.
• Transfer to colander to drain.