Favourite Coleslaw Recipe

In Sides and Sauces, Soups and Salads on March 17, 2012 at am

This coleslaw has been really really popular with everyone that’s tried it. The cider vinegar adds a really nice sweetness. I like to serve coleslaw with heavier meats such as pulled pork (recipe here) sandwiches, but my family likes to eat it on its own as a snack too.

Coleslaw Recipe

adapted from here

1/4 of a medium sized head of green cabbage, with the white core removed

3 medium sized carrots

1 cup mayonnaise (Note: I use Hellmann’s brand.)

1/3 cup granulated white sugar

1/4 cup cider vinegar (Note: I used a brand that was made in Germany. If you prefer a tangier coleslaw, try replacing some of the cider vinegar with white vinegar.)

optional: ground black or white pepper (Note: I prefer the flavour of black pepper in coleslaw but if you don’t want the pepper to be visible, use ground white pepper instead.)

Use a food processor fitted with the grater/shredding disc to shred the cabbage and carrots. Transfer the shredded vegetables to a large bowl. In a small bowl, stir together the mayonnaise, sugar, cider vinegar, and a pinch of ground pepper if using. Pour the sauce over the shredded vegetables and toss until mixed well. Note that liquid will leach out of the vegetables, so serve this with a slotted spoon. Enjoy immediately or after it has been chilled through in the refrigerator. Store in the refrigerator.

Cooking with Alison

Cooking with Alison