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Friday, March 18, 2011
Homemade Cole Slaw
For years I have been trying to get this down right. I have always added in too much mayo, not realizing that it will get more moist as the sugar sweats the cabbage. The key is more sugar than you would think to add. I also was trying to taste test it as I was making it, which led to waaaayyyy too much vinegar. I could never taste the vinegar myself, so I just kept pouring it in thinking but I really want that tang from the vinegar. So, I would ask my husband to try it and he would make the most god awful face every time. Eventually he started to ask me to just buy it already made. And all that did was make me more determined to get it right. Time is all I needed to add. Once the sugar and vinegar do their magic, it all balances out as the flavors meld. Patience is a virtue that I rarely possess. But, I'm learning.
a slight 1/3 cup of sugar
4 tsp. of apple cider vinegar
1/2 cup of real mayonnaise
1 lb. bag of cole slaw style shredded cabbage and carrots
2/3 cup of red cabbage (diced)
fresh cracked pepper to your liking
-Combine the first 3 ingredients well in a medium mixing bowl. Stir in the cole slaw mix and the red cabbage. Once thoroughly combined add a healthy amount of fresh cracked pepper. Cover and refrigerate for at least 2 hours before serving. You can top your burgers, pulled-pork sandwiches and hot dogs with this or you can serve it on the side. Serves 4-6. Enjoy!http://www.youtube.com/user/JustCookingAway?feature=mhum