Monday, March 31, 2014


If you're in the south you know you'll be served Coleslaw as a side dish, it goes with everything.   And I do mean everything.   From a side for Pulled Pork to a side for fried fish to a topping on a hot dog, southerners seem to serve it everywhere.   

I basically made this up one day, I was in the mood for 'slaw, had a cabbage, carrots and an apple but no dressing.  So I started throwing a few ingredients together, and tasted it and it was pretty darn good.   Then the next time I made it, it was my contribution to a potluck, and this time the entire bowl disappeared.  Well, the contents disappeared that is, so I figured I was onto something.   Especially when requests were made for the recipe.
I cheat sometimes, I'll buy a bag of the prepared slaw at the grocery store, but then I add a couple more things to it.   I like a couple of finely grated carrots, as well as a grated apple or two, preferably a tart apple.

But, since I'm making this to take to a friends house tonight, I thought I would share the recipe.  I had put it on my other blog, but really, this is good enough for a second, third or even fourth look.  At least I think it is.
Coleslaw dressing.

8 oz.  (approximately) Miracle Whip
1/4 cup cider vinegar
1/4 cup rice vinegar
1 tsp. yellow mustard
1-2 tsp. brown sugar
1-2 tsp. celery seed
1-2 tbsp. sweet pickle relish or a couple of sweet gherkins or some bread and butter pickles, chopped fine.
Whisk all together, and taste.

If you need a little more tart, add in a little more vinegar, more sweet, add sugar.     This is for your taste, and your taste is important.   For myself I like it a little sweet tart and I have to have celery seed in it.  Otherwise it just does not taste right.  

 I have to confess, I chop the cabbage by hand.  I slice it very thin, then cross cut it.  I like the texture better and it doesn't seem to 'mush' up as much.   

And when you grate the apples, don't peel them first, those peels are good for you.  Just make sure you wash the apples first.  
Pour over a head of shredded cabbage, a couple of shredded carrots and a shredded apple.   Serve immediately for maximum crunch.   Slaw will soften when it's been sitting.

Personally, I like it a little more relaxed so I put the dressing on a couple of hours before I serve it. 
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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