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!

Comments (Archived):

  1. Jackson

    Cole slaw is the world’s most underrated salad.

  2. Lance

    If you’re concerned about cole slaw being too runny. Salt your chopped or sliced cabbage and let it sit for at least 3 hours. Then squeeze as much moisture out of the mixture as possible and then run water through it to wash away any salt. Squeeze it again to remove excessive moisture and then apply your dressing and let sit. I have had this problem with slaw and a tip from Alton Brown of the Food Channel was the solution.