After a well deserved 2 week vacation, some budget cooking was in order. I love budget cooking, batch cooking, storing, freezing, pickling, canning, etc. I remember years ago when I first started blogging about food, budget cooking was the reason for ever getting into this cooking world. I didn’t post as much then, actually, I kept my blog private for many months while I cooked away soups and roasted whole chickens, cured bacon, etc, in a effort to replace the expensive lunch/dinner breaks at work.

I ate at my desk my home cooked meals and it paid off I wanna think. I managed to offset my spending quite a bit actually. What I didn’t expect happening was what probably many of you have experienced…. falling hard into this cooking obsession thing. All the money I saved with budget cooking I spent on kitchen gadgets and cook books later, not to mention the photography gear I’ve piled up over the last few years. I really want to think I broke even in the end which is probably not true, but if I didn’t, this new wave of batch cooking should definitely help 🙂 I’ll be posting a couple of budget soup recipes after today’s recipe.

Cole Slaw salads are awesome. KFC ones? come on! that’s memorable stuff. Making them at home is the easiest thing in the world, the easiest and they turn out better than any KFC joint will ever offer. We’re talking about 10 minutes in the making and done and it costs less than 3 dollars per serving. A total of 4-6 servings, that’s not bad. Not bad at all. It’s doesn’t provide enough calories to qualify as a full meal, but it definitely makes a kickass side dish or in my case, a quick breakfast before I go to work, specially when paired with some amazing store bought orange juice! how crazy is that. Too crazy, I know.

Ingredients: (4-6 servings)

6 whole eggs.
4-6 beets.
2 corncobs? (I’ve no idea if this is the correct term)
1 bag of cole slaw mix or….
1/2 green cabbage.
1/2 purple cabbage.
1 carrot.
Mayo and kosher salt to taste! Add pepper and dill for extra bonus points.

The beets. Boil in water for about 15 mins or until soft or if you have time, roast in the oven wrapped in foil for about 30 mins at 350F. Once cooked, peel the skins off with the help of a paring knife. Dice and reserve.

The eggs. Hopefully they’re at room temperature when you boil them but if not, add about a minute and a half extra boiling time. Boil in water for 7 mins. Chuck in cold water and remove the shells. Dice. Reserve.

The corncobs? This can go 2 ways. You can cook the corncob whole or you can cut off the kernels and cook those instead, up to you. I cut them off and then cooked them in a small pan with some water just enough to allow for some steam, covered with a lid for about 5 mins. Corn kernels cook really fast.

Cole Slaw. If you didn’t get the store bought stuff then shred the cabbages and the carrot. I would use a mandolin and a peeler here. Mix it all. Reserve.

Putting it all together. Bring all the components into a bowl and add enough mayo to your liking. I like tons of mayo. Sprinkling some salt and mix using whatever utensil you deem worthy. I’d use my hands but I’m taking photos as I go so I used my stainless steel tongs. A wooden spoon performs wonderfully. here

Extra bonus points.  This recipe so far is extremely simple. I suggest going a little crazier and adding some freshly ground pepper and dill. Super crazy. And if you’re feeling adventurous, add some salted anchovies….whaaat? yeah! I love them and I’m not gonna apologize. They rule my world. See yah soon!

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