COLESLAW

Cool, creamy, crunchy. How good is this? So simple to make and so much better than the limp, watery, bland stuff you get in restaurants. Prep your vegetables ahead of time and add the dressing right before the meal. You will love this! Start with this basic recipe then change the ingredients to make it all your own. Good for barbecues, potlucks, summer meals or any time. Serve on the side or add to a barbecued chicken, pork or beef sandwich, yummy!

For a printable version of this recipe without photos, click here.

COLESLAW
Ingredients:
1 head Cabbage (green or red or both)
1-2 Carrots
1/2 Bell pepper
1/2 Onion

Dressing:
1-1/2 to 2 cups Mayonnaise
1-2 Tablespoons Cider Vinegar
3-4 Tablespoons Sugar
Salt & Pepper
Celery seeds
Mustard seeds

Assemble your vegetables.

Cut the cabbage into wedges. Cut the wedges into slices. Cut the slices into bite-size pieces.

 

Grate the carrot.

Chop the bell pepper and the onion.

Combine everything in a large bowl.

Add the dressing right before the meal, serve and enjoy!

NOTE: if you prefer the vegetables to be softer, put the dressing on earlier and allow them to wilt a little before you serve. Dressed coleslaw does not hold up well in the refrigerator. As with any green salad, I suggest you save any extra chopped vegetables in a plastic bag and add the dressing before the meal.

SUBSTITUTIONS:

Use different types of cabbage. Omit carrots, bell pepper and onions. Use chopped green onion. Add chopped jicama, radishes, celery or crisp apples. Anything your imagination and taste allows is OK.

COLESLAW DRESSING

Mix together mayonnaise and vinegar. Carefully add a little sugar, salt, pepper, mustard and celery seeds. Taste it.  Now add more seasoning if you want to. Allow the flavors to meld for at least an hour. Use a little on your cabbage mixture. Add more if you prefer, but a little goes a long way. Extra dressing can be stored in a jar or plastic container in the refrigerator for a few days.