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.
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)
- Stir together mayonnaise, vinegar, salt and pepper until smooth
- Add cabbage and carrots, stirring until well coated
- For best results, cover and refrigerate overnight; stir before serving
Yield about 4 lbs (see 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?