Creamy Coleslaw Recipe
From:
The Big Book of Barbecue Sides
, by
Rick Browne
Makes:
8 servings
Coleslaw got its name from the Dutch koolsla_, simply meaning cabbage (kool_) salad (sla). It became a popular side dish in America after New York City deli owner Richard Hellmann created bottled mayonnaise, which he began marketing in 1912.
INGREDIENTS
- 3/4 cup mayonnaise
- 3 tablespoons sugar
- 1 1/2 tablespoons white wine vinegar
- 1/3 cup olive oil
- 2 tablespoons grated sweet onion, such as Maui, Walla Walla, or Vidalia
- 1/8 teaspoon dry mustard
- 1/8 teaspoon celery salt
- Dash of black pepper
- 1 tablespoon fresh lemon juice
- 1/2 cup half-and-half
- 2 medium carrots, shredded with a vegetable peeler
- 1/4 teaspoon salt
- 1 large head green cabbage, finely shredded
INSTRUCTIONS
- In a large bowl, blend together the mayonnaise, sugar, vinegar, and oil. Add the onion, mustard, celery salt, pepper, lemon juice, half-and-half, carrots, and salt, stirring until smooth.
- Pour the dressing over the shredded cabbage in a large bowl and toss until the cabbage is well coated. Keep refrigerated until ready to serve.
Note: For a stronger vinegar flavor, reduce the mayonnaise to 2 tablespoons, increase the sugar to 1/4 cup, and increase the vinegar to 1/4 cup.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
This is just under 1/4 cup of fat per serving. Too much for me!
Plus, I like to use both green and red cabbage with the carrots - you get a really colourful mix.
Agree with REB about salting and rinsing the cabbage first, particularly if you are using the red cabbage. It will bleed into the dressing profusely otherwise.
This is fine if you want coleslaw soup. The high water content of cabbage will leach out tons of water into this recipe's combo. Both salt and sugar are hydrophilic. Better: toss the cabbage with salt (either table or Kosher) and allow to drain for an hour in a sieve or colander. Wash in cold water to get rid of saltiness (the wash water won't soak back in) and dry in towels and you are good to...+READ
This is fine if you want coleslaw soup. The high water content of cabbage will leach out tons of water into this recipe's combo. Both salt and sugar are hydrophilic. Better: toss the cabbage with salt (either table or Kosher) and allow to drain for an hour in a sieve or colander. Wash in cold water to get rid of saltiness (the wash water won't soak back in) and dry in towels and you are good to go.-COLLAPSE
I normally just mix carrots and cabbage with mayo for coleslaw, but this recipe provided a depth of flavour that had my 4-yr old asking for more!