Coleslaw

Coleslaw is probably one of the most classic sidekicks in American cuisine. It’s paired with another sidekick — french fries — in many restaurants across the U.S.A. It’s also found in most supermarkets in the deli section as well.

It’s so easy to prepare that you’ll probably make this recipe again and again. At least I hope you do. You can tailor it to your taste as well. Like it creamier? Add more mayonnaise. Like it sweeter? Add more sugar and/or decrease the amount of vinegar.

 Try to make the coleslaw a few hours ahead of serving time. Cabbage contains a lot of water, so don’t worry if the mixture seems too dry after you mix all the ingredients. It will become wetter after a rest in the fridge. If you still think it’s too dry, add more mayonnaise before serving.

Since it’s so easy to buy the cabbage and carrots already shredded and ready to use, I based this recipe on a 14-ounce bag of “coleslaw mix” that you’ll find in the produce section of your market.  Before you panic and think you’ll never eat that much coleslaw, remember that it keeps for days in the fridge and is delicious on top of just about any type of sandwich. In fact, you can always swap your lettuce and tomato for coleslaw!

COLESLAW

Serves 8-10

  • 1 small onion
  • 1 teaspoon sugar
  • 1 1/2 tablespoons apple cider vinegar
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon coarse black pepper
  • 1/2 cup mayonnaise
  • 14-ounce bag of coleslaw mix
  • 2 tablespoons fresh chopped flat-leaf (Italian) parsley – see chopping parsley

1.Grate the onion using a grater or Microplane into a mixing bowl. You need only 1 tablespoon of grated onion, so reserve the rest of the onion for another use.

2.Add the sugar, vinegar, salt, pepper and mayonnaise to the bowl and mix well.

3.Add the coleslaw mix and the parsley and mix well. Refrigerate for a few hours before serving. If the slaw seems too dry after it rests in the fridge, add more mayonnaise to taste.

Grocery Bag: Coleslaw