Alright, here we go, I know, the most boring picture ever but I don’t care. This is my 12-Second Coleslaw and I have some points to make with you people.
There’s my bag of shredded cabbage. All the ingredients are on the site, so check the site. So start your clock, this is 12 seconds.
A pinch of salt, a couple tablespoons of Thousand Island Dressing, a teaspoon of hot sauce and 2 tbsps of seasoned rice vinegar and done. Is it 12 seconds? Those are pretty close to 12 seconds.
Alright, give it a stir with your fork. Now, what I’m trying to convey here, what I’m begging you to try to do. As soon as this is tossed, serve it and eat it. This is not the coleslaw you’re bringing to the company picnic that’s going to sit on the table in the sun for four hours. This is a fresh, delicious, crunchy, smooth, slightly sweet and sour with a little bit of heat from the hot sauce, cabbage salad that’s going to go under some kind of, I don’t know, grilled chicken, grilled fish, grilled steak, grilled pork. You vegetarians, you vegetable murderers, you could serve a grilled portobello over this.
It’s quick tossed in a very light dressing and it’s delicious, and it’s such a departure from what you think of as coleslaw. So I call it the 12-Second Coleslaw because that’s how long it takes to put in the ingredients, put the point is don’t mix it up until you’re ready to eat and then you’re not going to believe what a difference that is, alright?
So stop doing things the way you’ve done for 30 years. Go to the site, get the ingredient amounts of your favorite and just wing it. And that’s it, 12-Second Coleslaw, enjoy!
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