Simple Creamy Southern Coleslaw with Mayonnaise

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

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.

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)

Method
1) First, read my article on The Zen 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.

This page was revised 6/25/2009