Ab-Fab ColeSlaw

Coleslaw is a sorta shredded "salad" of some member of the broccoli/cabbage family - usually cabbage, but also broccoli (and even cheese?!?). It is never pickled, but regardless of whether it is garnished with a vinegar-based sauce or a mayo-based sauce, it should always be crisp.

Here is a recipe with a mayo-based sauce (which according to WikiP could not have arisen any earlier than the first mayo, which was invented in Europe in the 18th Century). I found this over at the infrequently updated "Toast", which has some fabulous recipes, especially of hearty things (like this and this).

Toast says that she got this recipe from a Peter Reinhart cookbook and it has the 'perfect' proportions. I agree - tastes just like the Marie's Coleslaw Dressing from the store if you add celery seeds.

Ingredients:

• 1 small or 1/2 large head of cabbage, finely shredded (I use the processor)
• 3 carrots, finely chopped (again with the processor, different blade)
• 1 1/2 cup of Hellman's Mayo (only the best, no Miracle Whip Need Apply)
• 1/2 cup of white sugar
• 1/4 cup of cider vinegar
• 1 tsp of coarsely ground black pepper
• 1 tsp of celery seeds
• salt to taste (ours is about 1 tsp)

Steps:

1. If you have one, use the food processor to shred your cabbage. I core mine and then cut it into quarters. They get dropped onto the disk blade that has one long open groove. Voom voom done.
2. Then use the disk blade with the small holes and send the carrots through the processor. We like carrots a lot, so I add more than I wrote above.
3. In the large bowl you will be letting your slaw rest in, add the rest of the ingredients and mix together well.
4. Add the cabbage and carrots and toss until the whole thing is well coated.
5. Chill for 2 hrs at least in the fridge and then serve. Yum.