The simple preparation of All-American Cole Slaw belies the complexities, nuances and subtle pleasures of this incredible side dish. perfect with Barbecued meats, and sandwiches.  Add some to your frankfurter.  Put some in a wrap, with cold cuts and cheese.   Any way you use it, this is a great summertime salad you can enjoy anytime of year.
All-American Cole Slaw

All-American Cole Slaw
Prep time
Total time
Recipe type: Side Dishes, Salads
Cuisine: American
Serves: 4
  • 1 1/2 pounds green cabbage, quartered; cored and shredded
  • 3 Tablespoons cider or malt vinegar
  • 1 teaspoon sugar
  • 2/3 Cup mayonnaise
  • 1 small onion; grated (optional)
  • 2 medium carrot; grated
  • 1/4 teaspoon salt; or to taste
  1. In a large mixing bowl, toss the cabbage with the vinegar, sugar and salt.
  2. Grate the carrots and optional onion directly into the bowl. Add the mayonnaise and toss well.
  3. The slaw can be served immediately, but it is much better -- more melded and tender -- if allowed to stand and tossed occasionally for 30 minutes to 1 hour.
  4. For a very limp slaw, refrigerate, covered, several hours or overnight.
Comments: The law on cole slaw is cabbage and vinegar. All the rest is interpretation. Adjust the recipe to taste: Add more mayonnaise, substitute sour cream or yogurt for some (but not all) of the mayonnaise, or add a supplement of one or the other. Add diced green and/or red pepper if you have one, celery or caraway seeds if you like that kind of thing, or shredded celery for an extra fresh taste.

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