A summer classic dish and a perfect accompaniment for fried fish, pulled pork, ribs, fried chicken — actually, anything!
Originally inherited from Dutch settlers in New Amsterdam, their word, “koolsla,” quickly became an American favorite any time of the year but most especially in the summer. A perfect pairing for anything with barbecue sauce.
We keep our coleslaw traditional but I always combine green and purple or red cabbage with the carrots for color and nutrition. It’s quick to shred together in a food processor but very often I find myself quickly shredding the cabbage thinly with a sharp knife and using a box shredder for the carrots.
1/2 head of cabbage (or 1/4 green and 1/4 purple) for about 6 cups, shredded
4 medium carrots, julienned or shredded
2/3 cup light mayonnaise
2 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon celery seed
Coarse salt and freshly ground pepper
In a bowl toss together the cabbage and carrots. In a separate bowl combine the mayonnaise, cider vinegar, sugar, celery seed, and salt and pepper until well incorporated and creamy. Pour dressing over cabbage and carrots and toss lightly. Refrigerate until ready to serve and up to 1 day.
When my guys are making the coleslaw, I usually have on hand Marie’s Coleslaw Dressing. You can find it in the refrigerated section of the produce department at the market. You understand. Sometimes it works better when they’re making it.