Back in high school I had a job at a fast food fish restaurant. Our staple dish was fish and chips with a side of slaw, and I prepped the slaw on a regular basis, 30 pounds at a time. I remember the zen of shoving heads of cabbage through the shredder and the splurp of the gallon of mayo as it blobbed out of the plastic jar.
Besides the mayo, cole slaw has a lot of sugar in it. We wanted to create a recipe that kept the classic flavors, but minimized the mayo and sugar. We use about half the mayo of traditional recipes. We think we hit it out of the park with this easy cole slaw recipe below. Enjoy.
- 2 tablespoons white vinegar (we used white balsamic)
- 2 tablespoons sugar
- 1/2 head of purple cabbage shredded
- 1/2 head of green cabbage shredded
- 2 medium carrots shredded
- 1/2 cup of mayonnaise
- Combine the vinegar and sugar in a small bowl and let the sugar dissolve into the vinegar
- In a large bowl, combine the cabbage and carrots
- Add the vinegar/sugar liquid and the mayonnaise into the bowl
- Stir thoroughly, until evenly mixed
- Chill for an hour. Serves 12 to 14 generous portions
Cooking tips: Yes, you can just use one type of cabbage, we did 50/50 to make a colorful dish. We also used a mandoline to shred the cabbage that makes the job a whole lot faster than with a knife. We shredded the carrots with a box shredder using the largest holes. For the vinegar and sugar, let them sit for a few minutes and occasionally swish until fully dissolved.
This recipe is great for picnics, BBQs and summer soirees. We prefer it fresh, just made to bring out the crispness of the vegetables. How do you make cole slaw? Do you like it with more or less mayonnaise? Do you ever pile cole slaw onto a sandwich?