Coleslaw-Simple Creamy Southern Coleslaw with Mayonnaise

By RoketJSquerl

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 top).

Ingredients

• 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.
• 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)

Details

Adapted from amazingribs.com

Preparation

Step 1

1) Now you have to decide between three cuts:

Chopped a.k.a. country-style: This is hand cutting, my favorite method (shown above, and here). It produces an uneven slice that is larger and crunchier than the other methods and really lets the cabbage flavor come through. It also releases less water because there are fewer cut surfaces. Just lay the cabbage quarter face down on a cutting board and cut 1/8" slices, working from one end to the other. Then cut across the slices once or twice. Use the large holes of a box grater for the carrots. Besides. I hate cleaning the food processor after I make hash.

Grated a.k.a. shredded: This method produces confetti-like bits that are more uniform in size and texture. But a lot of moisture is given up when it sits, so the dressing will be runny. Use the large holes on a box grater. Watch yer knuckles.

Hashed: Hashing is mincing the slaw really fine into 1/8" shards with the shredding blade of a food processor. This method is very popular in the southeast, especially in places where the slaw is served on top of pulled pork sandwiches and hot dogs. I'm not a huge fan of hashing because the leaves lose a lot of liquid and the results can be really runny. Besides, I prefer to chew my food, not have it pre-chewed.

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.