Cole Slaw

June 13, 2011

For years I thought I didn’t really like cole slaw because all I’d tried was the pre-fab glop served in restaurants alongside bar food.  Then I started making my own but I cheated and used Marie’s cole slaw dressing and it wasn’t bad but I realized making my own couldn’t be all that hard.  Like potato salad, there are as many variations as there are cooks, some classic and some trendy.  This is an easy classic version that’s great by itself but it was perfect for Pork Chop Sandwiches.

  • Green Cabbage, 1 head
  • Carrots, 2 or 3 (not shown because I forget to get them out)
  • Mayo, about a cup
  • Light Olive Oil, about 1/3 cup
  • Celery Seed, 2 or 3 teaspoons
  • Apple Cider Vinegar, 1/4 cup or so
  • Sugar, 2 tablespoons

Slice the cabbage into wedges and shred it in the food processor.  I suppose you could grate it or chop it by hand.

Chop the carrots and grate them in the food processor too.

Dump the cabbage and carrots into a large bowl.  Add about a cup of mayo, about 1/3 cup of olive oil, a tablespoon or two of sugar, a couple teaspoons celery seed and a splash of cider vinegar.

I’m really guessing at all of these amounts but just mix it up until it looks right, taste it and adjust accordingly.

Mix it all together and refrigerate a little while before serving.  Enjoy!

 

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