Creamy coleslaw with just the right amount of liquid and tang but won’t make you pucker.
Coleslaw is one of those things that I didn’t make much of in the past. In the last few months, I have learned that this is one of Mike’s favorite side dishes, especially when paired with hamburgers or hot dogs and baked beans.
I have bought more cabbage in the last few years, since learning to make egg rolls than I had in many of the previous years added together. But that means that I frequently have cabbage in my refrigerator. Making egg rolls takes a bit of time, so I procrastinate making them. One day I needed a quick side dish and decided to make coleslaw. I didn’t use any measurements, just did like I saw my mom do.
The other day when made this, I measured ingredients before adding them to the bowl so I could share it here.
I started by weighing the piece of cabbage that I had left from other uses. I shredded the 1-pound cabbage on the large grater. I used to slice it on my mandolin but found I preferred a more chopped texture. (Don’t grate the core.)
Add 1/2 cup mayo. (I’d prefer to use Miracle Whip because then I probably wouldn’t need the vinegar and sugar but Michael prefers mayonnaise, so that is what I used.)
Next include 4 teaspoons – 2 tablespoons white vinegar (not apple cider vinegar), 1 -2 tablespoons sugar (or sugar substitute), and 2-3 tablespoons heavy cream or evaporated canned milk and combine. I almost forgot to take a picture of the finished dish. We ate half of it.
This is the first time I have made this and it didn’t turn out soupy.
- 1 pound cabbage
- 1 medium carrot
- 1/2 cup mayonnaise
- 4 teaspoons - 2 Tablespoons vinegar
- 1-2 Tablespoons sugar
- 2-3 Tablespoons heavy cream or evaporated canned milk
- Shred cabbage and carrot on large holes of box grater.
- Add remaining ingredients and combine well.
Until next time, God bless,