CREAMY COLESLAW - Portland Paper Food & Dining

By á-46

After years of tinkering, I have settled on this as the ideal creamy coleslaw formula. The dressing has more sugar than some, but coleslaw seems to need sweetness to balance the natural bitterness of the cabbage. Serve with almost any grilled food.

Ingredients

• Half a medium head green cabbage
• 1 carrot, peeled
• 3 tablespoons minced sweet onion
• 1/2 cup mayonnaise
• 1/4 cup sugar
• 1/4 cup cider vinegar or distilled white vinegar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt

Details

Servings 6

Preparation

Step 1

Use a food processor or a large knife to cut the cabbage into shreds. You should have about 7 cups. Shred the carrot in the food processor or on a box grater. (A micro plane shreds it too fine.) In a large bowl, toss together the cabbage, carrot and onion.

Whisk mayonnaise with the sugar, vinegar, mustard and salt. Pour dressing over the cabbage mixture and stir well to combine. Refrigerate for at least 2 hours or for up to 8 hours.

Before serving, pour off any excess liquid that has accumulated around the edges of the coleslaw and stir well.