Cole Slaw

We all have our favorite ways to make our Cole Slaw, which are all delicious. This recipe for Cole Slaw is how I like to make it. It is super easy and only gets better as it sits. This is a mayo-based slaw but it is so good and great for summertime BBQs, Family get-togethers, pool parties, or anything of the like. I like to think that Cole Slaw is a summertime staple in the South. It is always on the picnic table or dinner table during the hot summer months. Matter of fact, I don’t think that I have ever been to a BBQ without it being on the table. I would also say that about potato salad as well. That is another Southern staple.

But anyway, let me share with you how I like to make this simple and delicious Cole Slaw.

INGREDIENTS:

1/2 head Cabbage – Shredded to a fine or medium slice
2 Carrots – grated
1/2 Tsp. Celery seed (optional)
Salt and pepper – to taste
1/4 Cup Sugar ( more or less to your taste)
2 Tbsp. White Vinegar or apple cider vinegar
1/2 Cup to 3/4 Cup. Mayonaise

DIRECTIONS:

1. Shred your cabbage to the thickness that you like, and add it to a large bowl. Add 1/4 tsp salt and mix. The salt will not make this salty but will help to break down the cabbage slightly. You do not need to do this step if you do not want to. I prefer it because it helps cut down the wait time for the salt in the dressing to break down the cabbage. Cover this with plastic wrap and let stand for 15 minutes.
2. In the meantime, in a small bowl combine the mayo, celery seed, salt, pepper, sugar, and vinegar. Whisk until smooth. Cover and let stand for 10 minutes. After 10 minutes whisk again to dissolve the remaining sugar.
3. To the cabbage add the carrots and the dressing and mix together until all of the cabbage and carrots are coated in the dressing. Cover with plastic wrap and chill until ready to serve.

• You can use a mixture of green and purple cabbage in this recipe. I find the different tastes and textures of the two complement each other in this recipe.
• The celery seed is optional in this recipe. It depends on how I am feeling the day I make it on if I add it or not. I am not a huge fan of celery. I do however like to add it to some recipes.
• Sometimes I add a couple of tablespoons of dill pickle relish to this as well to sort of bump up that tangy flavor of the Cole Slaw.
• Not only is Cole Slaw delicious by itself but it is also good on things such as burgers, BBQ pulled pork sandwiches, and fish tacos. If I am using it on fish tacos I tend to omit the mayo and simply keep it light with 2 tbsp vinegar, 1 tbsp sugar, 1 clove grated garlic, salt, pepper, and 1/4 tsp caraway seeds. Mix. Let stand for 10 minutes and then mix with 1/4 head of shredded cabbage and 1/2 grated carrot. You can add a bit of red pepper flakes to the dressing for a bit of heat.