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
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