08 June 2012

Sweet Restaurant-Style Coleslaw

Dear Lissy,
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.  
Serves 12(ish)

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
* ~ * ~*
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.

Mom's Notes
  • 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.
Stay Cool!

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