Cole Slaw

Sweet Homemade Cole Slaw

Sweet Homemade Cole Slaw

Makes about 4 servings

1/2 head of green cabbage (chop into slivers and then chop into smaller pieces)

1 small carrot (peeled, and shredded)

2/3 cup low-fat or fat-free mayo or salad dressing

3 tablespoons vegetable oil

1/3 cup white sugar

1 tablespoon white wine vinegar (or apple cider vinegar)

1/4 teaspoon salt

If you prefer, you can purchase bagged cole slaw mix in the grocery store, it will have cabbage and carrots already cut and ready to go, but I expect that it’s cheaper to chop your own than buying a bagged mix.

Be sure to wash and dry your cabbage, pull off any loose pieces, it makes it easier to chop.  You will need to slice the cabbage, take the 1/2 head of cabbage, placed with the flat side down, and slice the cabbage into thin slivers, and then chop the slices into smaller pieces.  I usually work in small batches, slice a few pieces then chop those smaller and toss into a large mixing bowl, then slice a little more, then chop those into smaller pieces, and so on. It takes about 5-8 minutes to chop the 1/2 cabbage.  Peel the carrot, trim the ends, and then use a large shedder to make carrot slivers, add that to your cabbage.

In a small bowl, add your wet ingredients, mayo, vinegar, oil, and sugar and salt, and mix well. Add this wet mixture to your cabbage and carrots, using a large spoon mix til combined.

You can add a dash of dill weed, poppy seeds, if desired.  You can add some chopped green apple, some raisins, cranberries, or walnuts, just depends on what you like.  I think this cole slaw recipe is really good and doesn’t need anything else, but you can get creative if you want. I’ve made this cole slaw twice this week, and it was even better the next day!

Update: I have switched to using bagged cole slaw mix, turns out my shoulder hurts when I shred or chop for long lengths of time (doing prep on vegetables). I discovered this when making homemade pizza a few times a week and shredding mozzarella just killed me, so I recommend trying the Sargento Off the Block shredded cheese, that is what we use now.