One of the first lessons I learned when I moved to the South 12 years ago (side note: 12 YEARS?!? How has it been that long???? I'm getting old!) was that it is slaw rather than coleslaw. One of the many words I soon found I had apparently been using incorrectly...like cart rather than buggy. lol That one still makes me giggle. I do believe I will forever refer to it as a cart.
I digress.
I digress quite often and easily, I'm afraid...
Anyway, I never really liked coleslaw (boy, dropping that "cole" part has proven difficult for me!) growing up- but then again, the only real memory I have of eating it was at KFC and crying because my mom made me eat a few bites of it before getting one of those pudding cups they have (had?).
Then, I moved to Mississippi and discovered that coleslaw can be wonderful. Not just itty-bitty pieces of cabbage drenched in sweet, creamy sauce.
No, coleslaw could be amazing.
Small but not pulverized pieces of cabbage.
A touch of sweet, but not cloyingly so.
A touch of tartness, but not enough to pucker your mouth.
Cool, creamy, amazing, deliciousness. The kind that's hard to walk past the fridge without grabbing a bite of.
The kind that is cool, refreshing and satisfying on a warm evening.
Perfect on a chili dog.
Perfect with pulled pork.
It's simple, cheap, and all-around awesome!
Keep this one in mind for all of the warm evenings we have on the horizon!
2 1/2 C shredded cabbage
1/2 C diced cucumber
1/2 C diced cucumber
1/2 C mayonaise
3 Tbsp apple cider vinegar
2 Tbsp onion, minced
1 Tbsp white sugar (or granulated Splenda)
1 tsp black pepper
1/2 tsp salt
1/4 tsp celery seed
1. In small mixing bowl whisk together all ingredients except for cabbage.
2. Place cabbage in a large bowl. Toss cabbage with dressing. Refrigerate 30 minutes before serving.
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