This is a nice crunchy Coleslaw, not too heavy on the mayonnaise and very simple to make. This Coleslaw makes a lovely side dish for any burger and tastes especially nice atop a Pulled Pork Sandwich. This “slaw” tastes best if you can leave it for a few hours in the fridge or even overnight for the flavours to meld together.
On a bit of a side note, please make sure that you have your supplies properly organized and marked in your pantry. We had a bit of an accident with some coleslaw we made a ways back and, let’s just say, salt and sugar are not interchangeable in this recipe. As we learned the hard way, wasting food on a boat is not a good idea when you can’t always just skip out and restock. Since then, anything I put in a container gets a label.
Freshness does count for coleslaw. These days it is very easy to find a precut bag of cabbage (Coleslaw mix) in the grocery stores. Just make sure you check the date because precut cabbage does start to get a very funky taste and smell when it’s been around too long. You can choose to cut your own cabbage for this recipe. About 1/2 a small cabbage would work. Be careful to wrap what you don’t use and eat within about a week.
Simple ColeslawCourse: Appetizers, SaladsDifficulty: Easy
1/4 cup mayonnaise
2 T white sugar
2 T milk
1 T lemon juice
1 T vinegar
salt and pepper to taste
1 bag of shredded coleslaw mix
- Mix mayo, sugar, milk, lemon juice, vinegar and salt and pepper in a large bowl
- Add cabbage and stir. Leave in fridge for 3 hours or overnight before serving.