I have not always been friends with Cole Slaw. I remember as a child this huge head of cabbage coming out of the refrigerator and being made into an even bigger bowl of Cole Slaw! All that slicing and grating and mixing, and often we were so tired of it, that it would be chucked out as garbage, after awhile. Needless to say, I did not start making our Family Favorite Cole Slaw until recently, come and take a look!
Buying a head of cabbage can be an investment of time and creativity, especially when it is the size of a watermelon!
And I remember that all the cabbage at the store, were that big, decades ago. But now with newer farming practices, such as hoop house gardens in the winter and green house growing in many parts of the country the cabbage that hits the market are noticeably smaller. And from my perspective that is a good thing. It is easier to use up (and enjoy!) a smaller head of cabbage, which hopefully means more folks are buying cabbage at the market to work into their meal plans.
We have a basic grocery list we work off of for marketing day.
And that list includes a head of cabbage. When I first noticed the smaller heads of cabbage in the market, I was a bit disappointed. After all I had been used to cabbages that were at least twice that size. However a smaller head went into the cart, just the same. Then once home, I was brought up to speed on using smaller amounts of cabbage by (again!?) my daughter. Who stated, "just use a quarter of the head for a fresh batch of Cole Slaw." And instantly I knew that was perfect not only for small families like our own, but for folks that simply don't care for leftovers.
And I sat about playing with Cole Slaw dressing recipes, because when it comes to slaw, it is all about the dressing!
I wanted something with a touch of sweet, but not too sweet. And I hoped the dressing would have a touch of tart, but not be too sour. And of course it needed some mayonnaise but not be too heavy. Plus why not throw in a bit of fun, so I added poppy seeds! No worries however, if you are not a poppy seed fan, or happen to be out of them at the moment. It is still a delicious dressing for what I have come to call Family Favorite Cole Slaw! I actually happen to enjoy the leftover slaw for lunches or to fill out a dinner plate on those busy days. Around here, it never goes to waste.
Ingredients for this recipe:
- cabbage
- carrots
- mayonnaise
- sour cream
- lemon juice
- apple cider vinegar
- honey
- poppy seeds
- salt and pepper
You will also need the following:
- cutting board
- kitchen knife
- box grater or food processor if preferred
- measuring cups
- measuring spoons
- large mixing bowl
- vegetable peeler
- silicone spatula
- serving dish
Now we are ready to begin!
Family Favorite Cole Slaw
by the seat of my pants
1/4 of a medium sized head of cabbage
2 large or 3 medium sized carrots
1/2 c mayonnaise
1/4 c sour cream
3 T honey
1 T lemon juice
1 T apple cider vinegar
1 T poppy seeds
salt and pepper to taste
Using the kitchen knife, thinly shred the cabbage.
Once shredded cut crosswise if desired for easier to manage pieces.
Place the cut cabbage in the large mixing bowl.
Peel and shred the carrots.
Add the prepared vegetables to the mixing bowl.
On top of the prepared vegetables, add all of the dressing ingredients, mayonnaise though poppy seeds.
Mix well. Season with salt and pepper if desired.
Transfer to a serving dish and refrigerate until serving time.
Storage options for Family Favorite Cole Slaw. Store covered in the refrigerator for up to three days, but it usually gone by then!
UPDATE:
For your convenience, a "copy and paste" version of Family Favorite Cole Slaw has
been included below.
You may also enjoy:
#eatmorevegetables!
#wholefoodingredients
#scratchmadefoodforyourfamily
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Printable "copy and paste" version:
Family Favorite Cole Slaw
by the seat of my pants
1/4 of a medium sized head of cabbage
2 large or 3 medium sized carrots
1/2 c mayonnaise
1/4 c sour cream
3 T honey
1 T lemon juice
1 T apple cider vinegar
1 T poppy seeds
salt and pepper to taste
Using the kitchen knife, thinly shred the cabbage. Once shredded cut crosswise if desired for easier to manage pieces.
Peel and shred the carrots. Add the prepared vegetables to the mixing bowl.
On top of the prepared vegetables, add all of the dressing ingredients, mayonnaise though poppy seeds. Mix well. Season with salt and pepper if desired. Transfer to a serving dish and refrigerate until serving time.
Storage options for Family Favorite Cole Slaw. Store covered in the refrigerator for up to three days, but it usually gone by then!
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