Creamy Coleslaw

Although I have already posted several different versions of coleslaw on my blog, they all had added ingredients specifically geared towards the enhancement of the dish spotlighted. If I’m looking for a stand-alone BBQ side dish, or a "must have" accompaniment for fish, this is the classic recipe I count on. Coleslaw doesn’t cut it for me if it’s heavily bathed in vinegar. I’m rarely ever satisfied with this side dish when we eat out, as it never lives up to my expectations. Creamy is dreamy for me. I just love the contrast of the crunchy texture of the raw cabbage dressed in silky, creamy goodness. Don’t get me wrong, I understand that coleslaw still needs some vinegar to balance the flavors. That’s what I love most about this recipe, it uses red wine vinegar, so the end result isn't tangy or sour. Simple to make, with all the taste you would expect from old-fashioned, homemade coleslaw. 

Trivia: Did you know that during Bike Week in Daytona, Florida, there is an annual coleslaw wrestling event? Yes, scantily clad women actually wrestle in this common picnic condiment. This takes place at a local bar, appropriately called, The Cabbage Patch. Although it may not be recognized by the Olympics, this roughage-and-tumble sport is very popular among the biker niche and dates back to 1985. But don’t lose your appetite just yet, they don’t tumble around in creamy coleslaw, they square off in a pit of vegetable oil and shredded cabbage.

If you don't want to shred your own cabbage and carrots, just substitute a 16-ounce bag of coleslaw mix. Otherwise, shred 6 cups of cabbage and 1 cup of carrots.




In large bowl, combine shredded cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, garlic powder, onion powder, pepper and seasoned salt. (I recommend using a good quality imported red wine vinegar.)

Toss dressing into cabbage mixture. 

Let chill for a while so the flavors have a chance to meld. The longer it chills, the creamier it gets. Yummm!

CREAMY COLE SLAW
Source: Robert Irvine, Dinner Impossible
Posted by: www.meldingmagic.com

INGREDIENTS:

• 6 cups shredded cabbage (or substitute a 16-ounce bag of coleslaw mix, and omit carrots below)
• 1 cup shredded carrot (if not using mix)
• 1 cup mayonnaise
• 1/4 cup good quality imported red wine vinegar
• 1 teaspoon celery seed
• 1/4 cup sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon seasoned salt

DIRECTIONS:

1. In large bowl, combine cabbage and carrots.
2. In smaller bowl, make dressing by combining mayonnaise, red wine vinegar, celery seed, sugar, garlic
    powder, onion powder, black pepper and seasoned salt.
3. Toss dressing into cabbage mixture.
4. Let chill for a while before serving