In the south, everyone has their own way of making Coleslaw. Personally, I’m not a fan yet it makes sense why people enjoy it over a spicy pulled pork sandwich on a summer afternoon. There’s a balance in the contrast between hot and cold.
This is an oversimplified recipe, just to get you started. Some people put carrots in, some people swear by using white vinegar while others only use cider vinegar. I like to fine shred mine, others like wide ribbons of cabbage. That’s the beauty of it, the biggest thing is the general ratio of …
2:1 Mayo/Vinegar: 1 lb shredded cabbage. In other words, if you want to make a pound of slaw, you mix two-thirds of a cup of Mayo with a third of a cup of Vinegar and then mix it with the cabbage.
Granted, you can add sugar or even mustard, a lot of people swear by this but it’s your slaw so make it however you want to.
- Knife and board
- Mixing bowl
- 2 parts white cabbage
- 1 part red cabbage
- A carrot, shredded
- 1 cup Mayo
- A half cup Vinegar
- A dab of mustard
- Celery Seed
- Salt and pepper to taste.
Method of Preparation
- Mix the Mayo and the Vinegar with the seasoning and set aside
- Shred the cabbage
- Mix it well with the Mayo mix
- Cover and refrigerate for a few hours so that the flavors can blend and the Vinegar can work it’s magic on the cabbage.
- Some people like their Slaw covered in dressing and for others, a little goes a long way. When you’re making this, add the dressing a little at a time until it feels right to you.