I hate cole slaw. I will never eat it at restaurants, or from a tub from the market, or when someone makes it and brings it to a picnic. Unless...it is made the way my maternal grandmother makes it. Everyone besides my grandmother makes it super-mayonnaise-y and it tastes too heavy and creamy; you lose the cabbage and other flavors in the mayonnaise mayhem. When my grandmother makes cole slaw, it tastes lighter, lemon-ier, and much more refreshing. You are eating shredded cabbage, not a clump of vegetables in mayo. Here is the recipe for my grandmother's classic, refreshing, and perfect-for-a-picnic coleslaw.
What You'll Need
What You'll Need
- 1 head of cabbage
- 1/4 cup of sugar (for drawing the water out of the cabbage)
- 1/4 cup lemon juice (fresh is best - about 1 lemon - or bottled will do)
- 3/4 cup mayo or Miracle Whip (light would do just fine!)
- 1/2 tsp salt
- 1/4 tsp pepper
- Optional: 1 cup shredded carrots and 1/4 diced green pepper
What to Do
- Shred the cabbage, either in a food processor or by hand, into a large bowl.
- Sprinkle the cabbage with sugar, cover, and let sit for 30 minutes in the refrigerator. The longer it sits with the sugar, the better it tastes.
- Meanwhile, mix lemon juice and mayo. Add the salt and pepper. Mix together well.
- Add the carrots and peppers, if you so desire. (FYI, I don't add this. I like the straight-up cabbage.)
- Keep in the fridge until the cabbage is ready.
- After the 30 minutes sitting, drain the excess water from the cabbage.
- Mix the lemon juice-mayo with the drained, shredded cabbage.
- Stir well, and serve fresh!
This dish makes a great side-salad at a picnic or with a nice hearty burger or sandwich. It's a great way to eat something like cabbage, which you may not normally like or use in cooking. And it's from my grandmother, so it's clearly a classic.
~Katie Kate
No comments:
Post a Comment