Some foods are born troublemakers. I didn't expect to turn out a picture perfect pie crust on my first try. Even after years of baking experience I count each perfect crust as a gift. Cole Slaw is another dish to be distrusted. How can such a simple recipe with so few ingredients leave me so distressed? Well readers, I shall no longer suffer the of shame of so so slaw. It has taken me 7 years, this past week I finally found the secrets to slaw success.
This is one instance where the pre prepped stuff in the bag is not just the easiest option it’s also the best. If you take the time to shred your own cabbage the slaw will suffer, not sing. In the past I have always chosen recipes that do not require a "rest" in the fridge. I've got places to go, things to eat! Now that I know how essential this step is I will never skip it again. When you first toss everything together, it won’t “work”. Your dressing will appear to be too thick and there will not be enough to coat all that cabbage. Keep tossing till it’s mostly mixed, place that mess in the fridge and it will be magically transformed within the hour.
Good, Ol Fashioned Slaw
1 bag shredded cabbage
2 green onions, sliced
1 cup mayo
3 TBSP cider vinegar
1-2 TBSP sugar
small handful of cilantro rinsed and chopped
salt and pepper to taste
Empty your bag o shreds in pretty bowl. Whisk together the remaining ingredients in a separate bowl then toss with the cabbage. Taste a spoonful of salad to see if you have a salty/sweet/vinegar ratio that will please your palate. Cover with plastic wrap and allow to chill for one hour in the fridge.