Tuesday, August 9, 2011

Creamy Coleslaw

I made this coleslaw to put on yesterday's pulled pork sandwiches (although it's good all on its own). It's very basic...you've got your creamy from the mayo, your tangy from the vinegar and a little touch of sweetness from the sugar. When you use a bag of pre-shredded cabbage/carrot, it takes all of five minutes to throw together. After that, just give the container a good shake whenever you walk past the fridge.

Here's your slaw fun fact of the day: According to urbandictionary.com, slaw has many meanings (15 to be exact, each one filthier than the last). My personal favorites are the acronyms: S.L.A.W.- slow. lazy. and. weak. Or S.L.A.W.- smelly. ludicrous. alcoholic. witch. Come to think of it, I'm feeling a little s.l.a.w. today. The first one (how dare you).


3/4 cup mayonnaise
2 tablespoons grated or finely minced onion
2 tablespoons sugar, or to taste
2 tablespoons apple cider vinegar
1 tablespoon dry mustard
2 teaspoons celery seed
salt and freshly ground black pepper to taste

1 head green cabbage, finely shredded (about 7-8 cups)*
2 large carrots, finely shredded*

*or 1 (1 lb.) bag shredded cabbage/carrot mix

Whisk together the dressing ingredients in a large bowl; season to taste. Add the cabbage and carrots. Mix well to combine, taste and adjust seasonings. Let sit for at least 2 hours or overnight, stirring occasionally.

adapted from Bobby Flay
grated onion
all the dressing ingredients
dressing mixed
already shredded cabbage and carrots
adding the cabbage and carrots

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