Sweet Coleslaw
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Coleslaw and I go way back. Before I was a teenage, I was deemed the chief coleslaw maker in my house. We ate it a lot. My mother was particularly fond of chicken pot pie with a side of coleslaw. That was a winning combination in her book. Food processors hadn’t been invented so I would cut up the cabbage and carrots, place them in a blender, cover with water, whirl and drain. Thinking back, I don’t know how I was able to keep them from being pureed. I used giardiniera instead of sweet pickle relish because my dad thought it was more economical to buy that and mince it and not buy sweet pickle relish.
I never used a recipe. I just threw the ingredients together and tasted as I went along. Fast forward 40 years. I don’t use a recipe. I just throw things together and taste as I go along. Except this time. I wrote the recipe.
1 medium head of cabbage, washed core removed
2 carrots, peeled and trimmed
1/2 to 3/4 cup good quality mayonnaise (I prefer Duke’s)
5 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/4 cup sweet pickle relish
Prepare cabbage and carrots.
Shred. Place in large bowl.
Mix together remaining ingredients in a bowl. Pour over shredded cabbage and carrots. Mix well. Let the slaw marinate in the dressing for at least two hours before serving, stirring occasionally. The sugar will extract water from the vegetables and the dressing will thin out. Stir before serving.
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*Click click* (That was me bookmarking this recipe!) My mouth is literally watering right now. I.Want. That. Now.
Bring on the bbq’d pulled pork sliders!
Sherri,
Bar-b-que pork sliders are on our Sunday Dinner menu. I will get that posted up in the next few days. I make a slow-cooker B-b-que Boston Butt.
Add a little dill pickle juice and a dab of mustard and your recipe would be the same as mine!
Mona,
Those sound like great additions!
I wish I had a head of cabbage so I could make this..darn it. I just made your roast with onion gravy. This cole slaw would be a great vegetable to go with it. It’s hot in our house today and cole slaw just would hit the spot! (the roast is great and I’m so impressed with my onion gravy!) Mmmmm Mmmmm Mmmmmm,
Sandra,
I’m glad your roast turned out! I like to make open-faced beef and gravy sandwiches with the leftovers. You could make coleslaw with that. <3
Jackie I finally made this cole slaw. Wow, I’m not sure what I was waiting for, it’s so good. We had it with chicken wings, and you know where the recipe for those came from!! wink wink.
Sandra,
I love good coleslaw. It just has a good taste to me and really makes a good side dish for many entrees.
I love you recipe. As a teenager I, too, was assigned to make the coleslaw, especially on Sundays when relatives would come to Mobile from Atmore. Your recipe is similar to what I threw together, except for the sugar. I will definitely try that next time.
I hope you enjoy, Cheryl!