Cole Slaw

Years ago, when our first child was just 4 months old, we rented a house in Mahopac, New York. It was what we could afford and a straight shot out of the city. I was basically tied to the house the majority of the time. There was not a lot to do there. No beaches to hang on, just a lake which is not exactly optimal for a kid of 4 months old. So, I literally spent the summer teaching myself about grilling.

I made almost every recipe in the cookbook, The Thrill of the Grill by Chris Schlesinger and John Willoughby. It is still today, I think, one of the best grill books out there. The two of them have written other books, but this one rules supreme.

One of my favorite recipes, that I still use today and have altered a bit if the recipe for Cole Slaw. It is pretty simple and is always a big hit.

Here is what I do.

1/2 head of green cabbage sliced into pieces. I prefer the hand method for chunkier pieces
1/2 head of red cabbage sliced into pieces.
8 or so large carrots shredded into small pieces. For this, I either use a manual grater or a cuisinart.

1 1/2 cups mayonaisse
1/2 cup white vinegar
1/3 cup sugar
2 t. celery salt (this is a complete option)

Mix the dressing up with a fork so that lumps go away. Pour over the cabbage and carrots. I admit that I generally only use about 1/2 of the dressing because I don’t want the cole slaw too runny. You can save the rest for another day. Put the cole slaw in the refrigerator for about 4 hours before serving.

It is delicious!