All-American Cole Slaw
By on · In Accompaniments, Herbs and Spices, Regional and Ethnic, Salads, Side Dishes, Techniques, Vegetables
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
Prep time
Total time
Author: Epicurus.com Kitchens
Recipe type: Side Dishes, Salads
Cuisine: American
Serves: 4
Ingredients
- 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
Instructions
- In a large mixing bowl, toss the cabbage with the vinegar, sugar and salt.
- Grate the carrots and optional onion directly into the bowl. Add the mayonnaise and toss well.
- 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.
- For a very limp slaw, refrigerate, covered, several hours or overnight.
Notes
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.
