Cole Slaw

 

cole slawEverywhere I look in restaurants and deli’s I see cole slaw that is finely chopped. But at home many people prefer the chunky chopped. It is a matter of personal taste and the flavor is the same, just the experience on the tongue is different. The good thing about cole slaw is that it goes with so many other dishes. It is a regular with fried chicken, fried seafood, at picnics, home and anywhere you want a nice refreshing salad. The good news is that carrots and cabbage are so healthy. The mayo may be stretching healthy a little but you can use fat free mayo if you prefer or mix half and half mayo and fat free sour cream. Try it each way and then decide your personal preference. Memorial Day is a great day to make your own slaw. It is quick and easy and oh so delicious.

I suggest you not add salt to slaw until time to serve because salt tends to make the cabbage weep. It draws the liquid out of it and then your slaw is runny and the flavor is no longer as intense. Even though I don’t have it in the recipe, I was raised on slaw that also had hard boiled egg in it. I LOVE IT. My Mom would finely mince one hard boiled egg and stir it into the slaw. It changes the flavor just slightly but in a way that is unique to Mom and oh so good. You might want to try it in a small amount of your slaw to see what you think.
cole slawWell, its time to get planning your menu for the upcoming holiday with backyard barbeques and picnics so let’s get to the good stuff and find out how to make a mean bowl of quick and easy cole slaw that will rival any other you taste.

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.

Peggy Sholly
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