Simple Creamy Southern Coleslaw with Mayonnaise

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Simple Creamy Southern Coleslaw with Mayonnaise

By Meathead Goldwyn

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

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.