This cole slaw is marvelous. Don't be fooled by the amount of garlic powder--it's not a typo. It uses a lot, but the taste is divine.
Ordinarily, I don't use shredded carrot. Genuine cole slaw doesn't contain carrot. I know many restaurants and cooks do use it, and it's pretty good, but it wasn't ever part of the original recipe. I just happen to have some leftover carrots--surprise--so I used some.
|Not your usual cole slaw|
I prefer shredding with my tried-and-true 8-inch chef knife because it really SHREDS. I find a food processor's shredding blade sadly inadequate, but if your mileage varies and you prefer that, by all means. A mandoline will work--sorta--until you get down to the base of the piece of cabbage. Then you have to shred with the knife anyway. I started out this time using my mandoline, since it get sad from not being used so much, but had to end up with the knife so I just did the rest of the cabbage that way. I do have to clean the mandoline--but that's another story :)
Aaaaannnd--it's served with THIS
Kicked-Up Cole Slaw
- 5-6 cups shredded cabbage
- 1/4 cup shredded carrot
- 1 cup mayonnaise
- 1 tbs water
- 2 tbs cider vinegar
- 1 tbs garlic powder
- 2 tbs sugar
- 1/2 tsp kosher salt
- 1 tsp Old Bay Seasoning
- 1/4 tsp black pepper
Place shredded cabbage and carrots in a large bowl.
Mix remaining ingredients in a small bowl. Pour over cabbage and mix well to coat. Coleslaw may appear "dry," but water will release as it sets (pickles).
Cover and refrigerate for at least 2 hours. The longer it sits, the more it "pickles" and there will be plenty of juice.
Serves 8-10 as a side dish