Coleslaw
Coleslaw is just one of those things you need to have during the summer or with any type of BBQ food. It is such a basic kind of food that it often is overlooked. At the same time because of its simplicity, it can be difficult to make a good coleslaw. Some recipes really go over the top to separate them from the rest and make them unique. But really this is just one of those recipes that just needs to stay simple and tasty!
The recipe I have here is my grandmothers’ recipe from my mothers’ side of the family. I guess we will call it a famous grandmothers recipe (we all have those right?). Most of her recipes were quite simple but at the same time, they were meant to be just that. Simple!
I have seen Coleslaw recipes where they were just too soupy and soggy. That type of coleslaw is a definite nogo in my book of recipes. Coleslaw should always maintain that nice crunchiness when you bite into it. You can prepare it about an hour before you need to serve it. Leave it in the fridge for an hour or so before serving. This will help the flavors blend together.
Also, a quick pointer. If you want to reduce your prep time just by the coleslaw mix already shredded in a bag. Generally, these can be found in your local supermarket. If you are shredding everything yourself don’t forget to decore the cabbage.
Coleslaw
Ingredients
- 1 whole green cabbage
- 1/2 Red Cabbage
- 2 Carrots Shredded
- 1 Tbsp Apple Cider Vinegar
- 1/2 tbsp Kosher Salt
- 1/2 Cup Mayonnaise
- 1/4 Cup Sugar
Instructions
- Decore Cabbage and thinly shred.
- Peel and shred Carrots.
- Combine all ingredients in a mixing bowl.
- Let it stand in the refrigerator for one hour before serving.