Wednesday, July 3, 2013

Cabbage Coleslaw

I used to hate coleslaw.  Despise it.  As it happens, what I really hate is the preservatives and oey-goey white… something that seems to be present in quantities more vast than the supposed star of the recipe: Cabbage.  And frankly, if you have a mandolin or cabbage board or accessory for your kitchenaid, it’s really easy.  It was one of the most favorite dishes I would make for my fraternity boys.  If it got their approval, I’m sure it’ll get yours!

Creamy Cole Slaw
Prep Time:10 min  Inactive Prep Time: -- Cook Time: --
Level:  Easy  Serves:  8 servings

1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper


Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Notes from Margaret
I typically use more carrots until I achieve a ratio of orange:green that I like.  Or until I run out of carrots.
When I make it, I typically use just a standard yellow storage onion and shred it in with the cabbage and carrots.  Fresh onions from a local farm would be incredible in this dish.

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