It's summahtime, and that means BBQ. I searched for years for a coleslaw recipe our family liked. This recipe is sweet and creamy with just a little tang, and makes up quickly.
|Cabbage by Amy Schrom. Etsy shop may contain nude portraits.|
Sweet Restaurant-Style Coleslaw
Adapted from All-Recipes.
2# sliced, chopped green cabbage (1 small head)
1 carrot, shredded
2 oz shredded purple cabbage (optional, for color)
2 (16 oz) bags slaw mix
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1-1/3 cups Heavy Duty Hellman's mayonnaise
1 scant cup sugar
6 Tbsp. good quality salad oil (light olive, grapeseed, walnut, flax, etc.)
2 Tbsp. Rice Vinegar
1/2 tsp. salt
1 tsp poppy seeds
In a large bowl, whisk together mayonnaise, sugar, oil, vinegar, salt, and poppy seeds. Fold in cabbage and carrot shreds. Cover and refrigerate for at least 2 hours, 6 hours is ideal. Serve cold.
- If your hubby likes onion in his coleslaw, you'll need 1/4 cup finely diced sweet onion to season this recipe.
- The quality of the light oil makes a big difference in the quality of the slaw. Oil becomes solid under refrigeration, and adds a creamy texture.
- Excellent on pulled pork/beef sandwiches, sausage subs, and dawgs. Chop the cabbage and carrot down to relish size in a food processor fitted with a knife attachment to make it easy to serve and eat.
- Don't sweat the cabbage before adding it to the recipe. The dressing needs the additional water content.
- Sweet Restaurant Slaw will easily serve up to 20 at a potluck buffet or 12+ for a sit down dinner. It halves well if you only need 6-8 servings.