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).
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
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.
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)
Do this
1) First, read my article on The Zen 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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Creamy Southern Coleslaw with Mayonnaise
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