Yes, I know. The name of this coleslaw. I give full credit to Mr. SewOldSchool who believes in the philosophy that if something is named aptly, anyone will be willing to try it — and thus reap the benefits of its culinary splendor.
I’ve had a love affair with coleslaw since the beginning of time. I remember back in the day when we’d be traveling cross-country in our jalopy Concorde RV with us kids, the ‘rents, and two or three Shih Tzus running loose as we drove down the Interstate. Good memories!
Inevitably, we’d break down and get to order some take-out while my dad fixed whatever was ailing Ol’ Concordia. When this would happen, my favorite spot was KFC. I know, I know. I didn’t know or care to know much about nutrition as an elementary-aged kid. I cared about what tasted good.
Little Bro liked the biscuits and the chicken.
I honestly don’t remember what Little Sis preferred.
Me, I was all about the coleslaw. KFC was putting out some really tasty ‘slaw in the ’80s!
Last year, we were smart and planted a ton of cabbage in the garden. I don’t know how I made so many pots of cabbage soup, but managed to miss the idea of making coleslaw with all of those perfect, round heads of cabbage! But I did!
So this year, since space is premium and I wanted to try something different, I planted eggplant where I would have put the cabbage.
And then I had a wonderful reverie about some sweet, tangy, crunchy coleslaw. Darn! Should have grown it again this year.
Luckily, my local grocery store has some wonderful organic cabbage. (They’re substantially smaller than those glorious globes we had last year, but I’m not going to be salty! lol)
So here we go with the recipe.
You will need the following:
3/4 head of small cabbage (approximate), shredded or diced
3 carrots, shredded or diced
3 tablespoons raisins (I get these at Costco)
1.5 tablespoons apple cider vinegar
1 teaspoon organic sugar
pinch of Himalayan Pink Salt
1/2 cup, plus 2 tablespoons mayonnaise (I use this brand to avoid soy.)
dash of black pepper (optional)
1 1/2 tablespoons onion, finely chopped/diced (optional)
Literally, you place all of your above ingredients in a bowl, mix to incorporate well, and pop in the fridge. You can definitely eat this right away, but the flavors are amazing the longer you let it sit!
Note: You can add a little more sugar and/or raisins if you prefer your slaw on the sweeter side. Just add bit by bit and taste as you go!
My guess is this would serve 8-10. I, on the other hand, have no shame and could probably eat this as a main course in two or three meals. Don’t judge! It’s really that good!
Here’s a look:
And I don’t want to be dramatic and wonder out loud when the heck I will get to sit down to one of my lovely sewing machines and make something, but I guess I just kind of did!
P.S. Happy Birthday to the wonderful Cancers in my life today! You know who you are!
5 thoughts on “Dude, That’s Awesome Coleslaw”
That slaw is pretty awesome though lol
Happy 4th lovebug 🙂
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Oh and thank you for the birthday wish, I’m July 19th heehee
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Happy Birthday to you Ms. Fashina! And I’m wishing you a wonderful weekend, too! :O)
We’re back to eating lots of cabbage as we have an awesome farm stand here in our little town. I picked a huge head up just today for $1 so will try your slaw recipe. I will leave the veggies in the salt & vinegar overnight to coax some of the juices from them before adding the mayo. We’re not growing cabbage but do have a nice patch of daikkon radish for future cabbage salads & such.
Not much sewing going on around here either, after 5 days of rain I need to be outside!
Michelle, soaking the cabbage over the night is a wonderful idea. I am hoping to try it that way one day, but usually I’m out in the garden past my play time and have to rush dinner to compensate! lol
Some day soon we’ll both have something to sew and tell! :O)
Let me know how you like the ‘slaw!