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Simple Creamy Southern Coleslaw with Mayonnaise

Here's a mayonnaise based creamy cole slaw that's not too sweet and a few little tweaks to make it really special. Hash it and heap it on top of a pulled pork sandwich as they do in Memphis or the Carolinas. It would be a great choice for a West Virginia Slawdog (at right).

creamy coleslaw with mayo

Recipe

Yield. 8 servings

Preparation time. 15 minutes

Ignore it. At least 1 hour in the fridge if possible

Ingredients for the slaw

1 pound green cabbage (about half a medium cabbage)

1 large carrot, peeled

1/2 small white onion

Ingredients for the dressing

1 tablespoon distilled vinegar

1/2 cup mayonnaise

1 tablespoon white sugar

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon celery seeds (not celery salt)

About the vinegar. Switch to cider vinegar at your own risk. I think plain white distilled works better.

My favorite add-in. I first tasted this in Charleston South Carolina, and I loved it. Add 1 tablespoon of sweet pickle relish or chipped sweet pickles.

Optional. Add 1/2 red or green bell pepper, sliced thin or hashed.

Optional. Add 3 radishes, red or white, hot if you like, sliced thin or hashed.

Optional. Add 1 small minced jalapeño if you like it hot. Chipotle powder is another way to amp it up. Horseradish, just a tablespoon in the background, is a surprising addition.

Method

1) First, read my article on The Science of Slawsome Slaw. Then decide how you want to cut the cabbage, carrot, and onion: Chopped, grated, or hashed and have at it. Set them aside. I prefer this recipe shredded or chopped.

2) Whisk together the dressing in a large bowl. Add the cabbage, carrot, and onion. Cover, taste, and adjust seasonings. Chill for at least 1 hour if possible.

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About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, science, mythbusting, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, and how to cook great food outdoors. There are also buying guides to hundreds of barbeque smokers, grills, accessories, and thermometers, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, pulled pork, Texas brisket, burgers, chicken, smoked turkey, lamb, steaks, chili, barbecue sauces, spice rubs, and side dishes, with the world's best all edited by Meathead Goldwyn.

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