Creamy homemade coleslaw pairs well with other dishes.
Barbecues and coleslaw go together like peanut butter and jelly -- one is just not complete without the other. Coleslaw, which gets its name from the Dutch words "kool sla," meaning "cabbage salad," can be prepared a wide variety of ways. Some preparations are light and crisp, relying on an oil and vinegar base to keep the crunch in the cabbage. This recipe is for a smooth slaw, which uses mayonnaise or salad dressing to impart the creamy flavor.
Instructions
1. Shred one large head of green cabbage into a large bowl. Add 2 cups of shredded red cabbage, 2 cups of shredded carrots and one large green pepper, shredded. Mix in 1 cup of finely diced red onion.
2. Mix all of the ingredients together and season with salt and pepper. Add in either 2 cups of mayonnaise or salad dressing, or use 2 cups of your favorite store-bought slaw mix. Blend together well.
3. Refrigerate your coleslaw for at least an hour before you are going to serve it. When chilled and ready to serve, stir it first because the mayonnaise/slaw dressing tends to go to the bottom of the bowl. Serve as a side dish or as a topping for barbecue.
Tags: cups shredded, mayonnaise salad, mayonnaise salad dressing, salad dressing
