Summer is on it’s way ladies, and summer means barbqs, picnics, and meals that don’t required a lot of standing over hot ovens and stoves, right? Coleslaw is one of the classic summer salads although with local cabbage being available nearly year-round, there is no reason not to enjoy it at any time!
I have a confession to make: forever I’ve been buying those bags of pre-shredded cabbage and the jars of coleslaw dressing. Then I remembered that i used to make coleslaw for the deli I worked at in college, and it was super easy and more tasty than the stuff I was buying and paying extra money for at the store, so I decided to give it a try last month and I am so glad I did.
Making coleslaw yourself is cheap, easy, and delicious, and you can control the ingredients yourself to help manage your sugar, fat and salt intake.
Creamy Coleslaw (or Cabbage Salad as some would say)
1/2 Head cabbage (I do half a head at a time because we are a small family, but of course you can very easily double this)
3/4 cup mayonnaise (I advise you use the REAL stuff, but I leave it to your discretion)
1 1/2 Tblspn Sugar
1 1/2 Tblspn Apple Cider Vinegar
1/4 teaspn kosher salt (or to taste)
generous sprinkling of fresh-ground black pepper
2. In a large glass measuring cup, or in a medium bowl, add the mayonnaise, sugar, and vinegar, and whip up with a fork or whisk.
3. Stir the shredded cabbage and dressing in a large bowl until well-mixed. Sprinkle salt and pepper evenly over salad, and mix again.
Do any of you ladies have a coleslaw recipe that you like? Pass it on!!