Sunday, March 29, 2009

Basic Creamy Coleslaw

A basic cabbage coleslaw with a creamy vinegar and mayonnaise base.

Basic Creamy Coleslaw

Of course most everybody has a coleslaw recipe they love. I happen to like a variety of them, so I'm not really loyal to any one. This coleslaw is loosely based on LuLu's in Gulf Shores, Alabama, but I added in bread and butter pickles because I liked the extra contrast they provide beyond the usual vinegar and sugar. If you happen to have some - or want to make some up - Fire 'n Ice pickles would be fantastic too.

Some people prefer their coleslaw dry, others more on the wet side. I generally swing to the juicy side! Chop the cabbage to the texture you prefer, a chunky chop, or a fine shred, and of course, adjust the ingredients up or down to accommodate your own taste.

Here's how to make it.
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Recipe: Basic Creamy Coleslaw

©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 1 hour | Yield: About 4 to 6 servings

Ingredients

For the Dressing:
  • 1 cup of mayonnaise
  • 3 tablespoons of granulated sugar
  • 1 tablespoon of apple cider vinegar
  • Large pinch of kosher salt
  • 1/4 teaspoon of freshly cracked black pepper, or to taste
  • 2 heaping teaspoons of prepared horseradish
  • 1 teaspoon celery seed
  • 1/4 to 1/2 cup bread and butter pickle juice
For the Slaw:
  • 1/2 of a large head of green cabbage, chopped coarsely or shredded
  • 1/2 cup of grated carrot
  • 1/2 of a 16 ounce jar of bread and butter pickles, or Fire 'n Ice pickles, chopped
  • 1/4 of an onion, grated
Instructions

In a large mixing bowl, whisk together the mayonnaise and sugar until well blended. Add the vinegar, salt, pepper, horseradish, celery seed and pickle juice; whisk together. Set aside.

Remove the outer leaves of the cabbage, cut it in half and remove the core. Bag and store one half. Coarsely chop or shred the remaining half and place on top of the dressing. Add the shredded carrots and chopped pickles; grate in the onion. Toss until the dressing is well mixed in and all of the cabbage is covered. Refrigerate for 1 hour or longer, tossing occasionally.

Source: http://deepsouthdish.com

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Posted by on March 29, 2009
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2 comments:

  1. Excellent! This was my very first time making homemade slaw and it came out perfect. I added half of a bell pepper and a little more sugar (I like my slaw a little sweet). Thank you so much for sharing such a great recipe. I love to cook and look forward to trying more recipes from this site. Blessings! :-)

    ReplyDelete
    Replies
    1. Thank you so much Linda & I will take those Blessing!!!

      Delete

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