Friday, March 29, 2013

Quick Southern Cole Slaw

The cole slaw I grew up with was mayonnaise based and sweet. Although I do still use mayonnaise, I have cut back drastically from the traditional. Instead of being completed coated in a heavy sauce, this cole slaw is lighter but still retains all the flavor. You can use this side for fish, chicken, beef, or pulled pork or even as a condiment for your sandwiches! This recipe is so multi-purposed that the possibilities are endless. A great return for very few ingredients!

2 Cups Shredded Cabbage
3 Tablespoons Mayonnaise
2 teaspoons White Vinegar
4 teaspoons Sugar
1/2 teaspoon Salt
1/4 teaspoon Black Pepper

1. Place the shredded cabbage in the bottom of the mixing bowl.
2. Add 2 Tablespoons Mayonnaise, 2 teaspoons White Vinegar, 3 teaspoons Sugar, 1/4 teaspoon Salt, 1/4 teaspoon Black Pepper to the cabbage. Thoroughly mix the ingredients. It will be dry to start with, however, do not add extra ingredients yet. Keep stirring and the slaw will start to come together.
3. TASTE! This is a very important step. This is where you will need to add extra salt, sugar, or mayonnaise. The reason it is not an exact science is because you have to take into account the slight variation in moisture and taste of a head of cabbage. Add in small increments until it is slightly creamy and has a nice salt/sugar balance.
4. Cover a refrigerate for at least 30 minutes before serving.

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