American-Style Cole Slaw
Here’s another simple recipe, courtesy of my good buddy from college, Dave Smooge. Dave was never the most patient or low-key guy, yet I’m not surprised he was able to ‘cook’ this dish. It’s super easy!
Then again, no heat or fire is necessary to enjoy it. Sorry, Dave. Just callin’ it like it is.
A very simple salad solution that’s always popular at get-togethers and grill-outs, I encourage you to try this delicious, American-Style Cole Slaw.
SERVES 4-6
INGREDIENTS
1 Head Cabbage, Chopped
1 medium Carrot, peeled
1 Tablespoon Onion, minced
½ Cup Mayonnaise
2 Tablespoons Sugar
¼ Cup Vinegar
¼ teaspoon Celery Seed
¼ teaspoon Salt/Pepper, to taste
DIRECTIONS
Core and chop the Cabbage into strips, and place into large bowl. Peel and discard the Carrot’s outer skin, then peel the remaining carrot into the large bowl. Add Onion and mix ingredients.
In a separate, sealable container (I used a trusty Mason/Ball Wide-Mouth Jar), combine Mayonnaise, Sugar, Vinegar, Celery Seed, Salt and Pepper, and mix ingredients thoroughly.
Combine Dry Vegetables and Wet Sauce in a large bowl, and mix gently until all ingredients are thoroughly mixed.
Refrigerate for 30-45 minutes prior to serving.
PHOTO GALLERY
SUMMARY & REVIEW
This cole slaw kinda rocks.
It takes virtually no time to prepare and it’s very functional; you can serve it as a side dish, or on top of meat-based sandwiches. It lasts in the fridge long enough that it’s OK to make a large amount, as with the recipe above.
It’s not the BEST slaw I’ve ever had, but given the simplicity of preparation (less than 10 minutes!) and ingredients, it is a slaw I will happily prepare for guests in the future.
Dave’s recipe calls for just 30-45 minutes of chilling, but I think more time is in order, to allow the dry Vegetables to fully absorb the wet Sauce. Several hours in the fridge results in a fully saturated and delicious slaw.
