5/24/2011

Classic Creamy Coleslaw

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Memorial Day is this coming weekend and that means barbecues, picnics, and grill-outs.  So, I thought I would share some of my family's favorite sides to accompany those burgers, ribs, and pulled pork sandwiches.

I make mounds of this coleslaw throughout the warmer months.  We enjoy it with ribs and chicken, as a condiment to pulled pork (that's right, on top of the pork in the sandwich), and even as a side to a simple sandwich.  There are just a few ingredients, but they yield loads of flavor.  The original recipe calls for onion, but I like to use the milder scallion.  I also add carrot and fresh flat-leaf parsley for color and extra fresh flavor.  Sometimes I even sub some sliced red cabbage for the green, but this version is the gold standard.  What makes this slaw a winner is the dressing and it has only three ingredients-- Hellman's mayonnaise (no substituting), sugar, and white vinegar.  Sweet and creamy-- it is so good!

This recipe can easily be doubled or tripled for large gatherings.  One tip that I have when tossing such a large amount is to place the ingredients in a unscented garbage bag, twist the top to close, then shake and toss.  Works like a charm.



Classic Creamy Coleslaw
serves 8

1 medium green cabbage, quartered, cored, and thinly sliced
1 medium carrot, peeled and grated
4 scallions, white, light green, and green parts finely diced
1/4 cup chopped fresh flat-leaf parsley
1 cup Hellman's mayonnaise
1/4 cup granulated sugar
1/4 cup white distilled vinegar
Kosher salt and freshly ground black pepper

In a large bowl, toss together the cabbage, carrots, scallions, and parsley.  In a separate small bowl, whisk together the mayonnaise, sugar, and vinegar.  Pour the dressing over the cabbage mixture and toss until thoroughly combined.  Season to taste with salt and pepper.  Chill in the refrigerator until ready to serve.  Enjoy!

Source: Adapted from The Cotton Country Collection,  by The Junior League of Monroe, La



11 comments:

  1. Perfect for this weekend! Still waiting for the pulled pork to arrive Fed ex.... :)

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  2. Wow! What a coincidence! I just finished making the coleslaw for dinner when I found your beautiful post about it. I keep trying others but come right back to this recipe. I love the way you shred yours, too. I must confess that occasionally I have to grate the cabbage to recreate that ole time memory from the Clock Drive-in from Dad's and my youth - hot-dog-all-the-way-with-slaw. Thanks for the memories!

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  3. I made this yesterday and it was a hit. Got lots of positive feedback for it. One friend put it on his brat and loved it. I omitted the parsley because I forgot to get it, and dried parsley would not do. I also added craisins and walnuts. Next time I'll make it per recipe.

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  4. Vicki-
    I am so glad the coleslaw was a hit. Thank you for letting me know. Yes, dried parsley would not do. It doesn't have that fresh lemony flavor. Craisins and walnuts-- I'll have to think about that one in the Fall:) Thanks again!

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  5. I made this for dinner last night (with grilled hot dogs and homemade buns) and it was heavenly! I just loved it, even more so because it has no half n half or sour cream, etc. I just finished the leftovers from the fridge as an afternoon snack :) Thank you for the recipe - a new favorite!

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  6. Sarah-
    I am so glad I was able to share a new favorite recipe with you. Thank you for letting me know.

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  7. I just made this tonight to go along with my homemade filet-o-fish sandwiches and it was fantastic! Great recipe. Easy, simple, and just downright tasty.

    Thanks for sharing! :)

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  8. AnonymousJune 29, 2012

    First time making coleslaw. This was fast and easy. Very good. Thank you!

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  9. AnonymousJuly 03, 2012

    Just made this recipe with red cabbage and coleslaw for the first time. Delicious, easy, and fast! Thanks so much! :)

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  10. Made this for the 4th of July, wow. Great recipe, the sauce is simple but grand. Daughter loves coleslaw, the best I've made. Great recommendation on the nuts I may try that next time.

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  11. Yum!! Thanks so much for the recipe, it's identical to my mom's, except I cut the sugar in half and add a 1/2 tsp of celery salt.

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