Monday, June 30, 2008

Joey's Favorite Cole Slaw

A July 4th Celebration.
A Corned Beef Special.
Barbecued Ribs.
Thanksgiving Turkey Dinner.
What do these things have in common?
Cole Slaw, of course!
You simply can't have ANY of them without it. Everyone seems to have his or her own version of it. Some people add pickle juice, some people add carrots or peppers, some people use yogurt or sour cream, and on and on. It's sort of like marinara sauce - no two people make it the same way. This recipe isn't Mom's, but it's really delicious and simple and you only need a few ingredients. LOVE it!

1 large head of green cabbage, shredded
6 tbs. sugar
3 tbs. white vinegar
about a cup of mayonnaise
salt and pepper to taste

Simply place all ingredients in a large mixing bowl and stir until the dressing is well combined and the cabbage is well coated. Cover and store in the fridge until ready to serve. Give it an extra stir just before you bring it to the table.

All of the amounts are just guidelines. Not all heads of cabbage are the same size, so you'll have to adjust the amounts of the dressing ingredients to suit your own tastes. I always use 2 tbs of sugar for every 1 tbs of vinegar. You can cut the sugar a little bit if you prefer a your cole slaw to be more tangy that sweet.
When you first add the mayonnaise, you'll stir it up and you'll think "that's not enough mayo, it's too dry" and you'll want to add more. Don't do it! The very first time I made it, I thought the same thing, so I added more. After about an hour, I was swimming in coleslaw dressing. The salt and vinegar pull all the moisture out of the cabbage. So, just be patient and add only about half as much as you think you should add. If you do wind up adding too much mayonnaise, it's not the end of the world. Just drain some of the excess dressing and no one will ever know the difference. It'll all turn out fine. I promise!

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