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.