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Quick Southern Cole Slaw
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Description
The cole slaw I grew up with was mayonnaise-based and sweet. Although I do still use mayonnaise, I have cut back drastically from the traditional. Instead of being completed coated in a heavy sauce, this cole slaw is lighter but still retains all the flavor. You can use this side for fish, chicken, beef, or pulled pork or even as a condiment for your sandwiches! Very few recipes but great taste!
Ingredients
- 2 cups Shredded Cabbage
- 2 Tablespoons Mayonnaise, Or More To Taste
- 2 teaspoons White Vinegar
- 3 teaspoons Sugar (or More To Taste)
- ¼ teaspoons Salt (or More To Taste)
- ¼ teaspoons Black Pepper
Preparation
1. Place the shredded cabbage in the bottom of the mixing bowl.
2. Add remaining ingredients to the cabbage. Thoroughly mix the ingredients. It will be dry to start with, however, do not add extra ingredients to taste yet. Keep stirring and the slaw starts to come together.
3. Now taste! This is a very important step. This is where you will need to add extra salt, sugar, or mayonnaise. The reason it is not an exact science is because you have to take into account the slight variation in moisture and taste of a head of cabbage. Add in small increments until it is slightly creamy and has a nice salt/sugar balance.
4. Cover and refrigerate for at least 30 minutes before serving.
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