Basic Cole Slaw Recipe
What a great side dish for roast chicken or barbecued ribs!  And of course this recipe is a must for adding to my pulled pork sandwich recipe.  It can be made in minutes but you may want to let it cool for a couple of hours; that’s when the cabbage weeps a bit and adds its moisture to this recipe. If you are lucky enough to have a local food store stock bagged shredded cabbage, by all means use it.  It is a terrific time saver and if the bag is fresh dated then it compares with cabbage you shred yourself.  I don’t miss shredding the cabbage at all since it is such a boring and tedious task.  I use a 14 ounce bag to go with this recipe and it works out just right.  Do not use a bagged cole slaw “kit” since that comes with prepared sauce that you will not use and so it contains much less cabbage and that will not be enough to go with this recipe. No store bought cole slaw can compare to this fresh made recipe.  The vinegar is sharper and the cabbage is crisper. Try it and see. Ingredients: ⅔ cup mayonnaise, not a lite version 3 tablespoons minced dill pickle or else prepared pickle relish 2 tablespoons vinegar 1 tablespoon sugar 1 teaspoon non-iodized salt ¾ teaspoon celery seed 14 ounces shredded cabbage and carrot combined, bagged is okay Adapted from a recipe found in Bon Appetit magazine Optional:  Some paprika for a garnish/topping The main ingredients here are just the mayonnaise and the vinegar.  You can experiment with the other ingredients to find out what you like best. Mix all the ingredients except for the cabbage together in a large bowl.  Then fold in the cabbage and chill for a few hours if possible then serve.  It will come out okay if you have no time to chill the cole slaw, but it will be a little less creamy.  You can serve it in a bowl topped with a sprinkling of paprika for a classic look.
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