Thursday, June 18, 2009

Cole Slaw Recipe

Cole SlawIt was settled. . . crock pot beef barbecue sandwiches for our main dish. It was definite. . . cole slaw for our side dish (or the on-top-of-the-sandwich dish if you're from the South or have a friend who's from the South who likes to show you how it's really done). Dinner was under control. . . until. . . it was undecided store bought or homemade cole slaw? The conflict began. . .

Totally-Embracing-the-Abundance-of-her-Full-Plate Heidi wanted to grate cabbage, julienne carrots, and emulsify dressing. A-Bit-Overwhelmed-with-her-Full-Plate Heidi wanted to proceed through the drive-through of the local Chick Filet and buy a nice quart of premade cole slaw. Desires-To-Put-a-Quick-and-Delicious-Dinner-on-her-Full-Plate Heidi solved the conflict. She purchased a fresh bag of shredded slaw mix at the grocery store and made luscious slaw dressing at home. Don't you love it when sanity rules?

I didn't regret Desires-To-Put-a-Quick-and-Delicious-Dinner-on-her-Full-Plate Heidi's decision to make cole slaw dressing from scratch and then mix it together with pre-shredded cabbage mixture at all. It only took a quick search through my recipe file and what I had in mind was revealed. The recipe was handwritten (my favorite kind) and from my aunt in Betterton, Maryland. Although I knew her recipe was delicious, I did alter it a bit based on the ingredients I had in my refrigerator (I didn't have any green onion) and my family's preferences (my husband hates celery). It only took me about 15 minutes to mix up the dressing, add it to the cabbage, and clean up the mess.

The moral of this cole slaw recipe saga is. . . take shortcuts in the kitchen when necessary, but, if at all possible, make somethings homemade. And, by all means, listen to the voice of sanity even when it comes to cole slaw.

Cole Slaw


1-16 ounce bag cole slaw mix (shredded cabbage, carrots, and red cabbage)

1/2 cup mayonaise

1/2 cup sour cream

3 Tablespoons apple cider vinegar

1 Tablespoon dijon mustard

3 Tablespoons sugar

1 teaspoon salt

1/2 teaspoon pepper

pinch of Old Bay or Paprika for garnish


  1. Whisk together mayonaise, sour cream, apple cider vinegar, dijon mustard, sugar, salt, and pepper. Taste mixture and adjust seasoning to your preference.
  2. Dump shredded slaw mix into a large bowl.
  3. Pour slaw dressing mixture over cabbage and stir until coated.
  4. Chill for a few hours or overnight.
  5. Stir. Sprinkle with Old Bay or Paprika. Serve.


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