Cole slaw

cole slaw

Serves 8-10

  • 1 medium head of cabbage
  • 4-5 carrots, scraped
  • 1 cup Hellman’s Real Mayonnaise (not salad dressing)
  • Black or Cayenne Pepper to taste
  • Optional: one hard boiled egg, finely minced
  • Optional: ½ cup cooked whole salad shrimp or chopped crawfish tails
  • Optional: Cajun seasoning
  • Salt

Preparation
Shred cabbage in food processor or grate on box grater. Slice thin for chunky slaw. Grate peeled or scraped carrots or add to processor with cabbage. Because carrots are so hard it is best to dice or slice them for chunky slaw.

Combine cabbage and carrots in large salad bowl and refrigerate.
In a small bowl, mix together mayonnaise, pepper and optional shrimp or crawfish and/or egg.. Stir mayo mixture into cabbage. Season with Cajun seasoning to taste (no salt at this time). You can use more or less mayo as preferred. Some heads of cabbage are more dry than others and you will want more mayo. Refrigerate at least 30 minutes until ready to serve, the colder the slaw the better the taste.
Add salt, to taste just before serving. Because of the mayo you want to keep slaw refrigerated as much as possible.
As you can see, cole slaw is quick and easy, so it is a good side dish with any and all meals. It is particularly good accompanying a sandwich at lunch or in place of lettuce in a sandwich for a different taste treat.

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One thought on “Cole slaw”

  1. Oven-braised cabbage: Slice it into shders or smallish chunks (your choice). Put the cabbage in a bowl, add an onion sliced lengthwise, and drizzle a bit of olive oil over top. Salt and pepper to taste. [optional: add a bit of shredded carrot and/or finely sliced bell pepper] then toss well until all the cabbage is coated with a light film of oil.Place in an oiled casserole dish with a lid, or well-covered with aluminum foil. Bake at 350ba about 30 minutes, then check if it’s done by inserting a knife into the middle to see whether the cabbage is soft (not mushy). The time required will depend on how much cabbage you have, how finely you chopped it, and how deep or shallow the casserole dish is.If you are already baking another dish in the oven at the same time, the energy to cook this dish is free.

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