Basic Coleslaw

Coleslaw is one of the ubiquitous sides dishes of summer. I can hardly imagine a holiday barbecue without it. Once I’d figured out how to make my own mayonnaise, this was one of the first dishes I needed to make! This version is more savory and less sweet than most, but the crowd here seems to think it’s just about perfect.

basic_coleslawBasic Coleslaw

1½ c mayonnaise (click here for my recipe)
6 T white wine vinegar (see notes)
1½ t salt
¾ t ground white pepper (see notes)
1 head cabbage, shredded (2.75 lbs/1.25 kg)
1 c grated carrots (110 g)

  1. Stir together mayonnaise, vinegar, salt and pepper until smooth
  2. Add cabbage and carrots, stirring until well coated
  3. For best results, cover and refrigerate overnight; stir before serving

Yield about 4 lbs (see notes)

NOTES

  • Other types of vinegar may be used as well. I prefer white wine because it is grain free and doesn’t have the fruitiness of apple cider vinegar.
  • Using white pepper is totally for aesthetic reasons. Ground black pepper works just fine, but leaves little black specks.
  • To make a smaller amount, or if pressed for time, substitute one 14-16 oz package of coleslaw mix for the cabbage and add ½ c mayonnaise, 2 T vinegar, ½ t salt, and ¼ t pepper.

What is your favorite summer food?

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