I also had to try out this coleslaw recipe that my friend Kathy sent me. Any excuse to shred some cabbage in my Cuisinart is a good enough excuse for me. I don't know why, but stuffing cabbage to it's sheer shredded doom constitutes a fun time in my book (I don't know what that says about me). Maybe I could get a job shredding things someday.
Anyway I thought this recipe was worth sharing, and since Kathy hasn't yet jumped on the blog bandwagon (she's totally holding out on us all because she's as cute and crafty as they come) I offered to share it for her. She said it's from a BBQ joint in Memphis, sounds legit enough to me. And I can vouch for its taste, it's really good. Hallie tasted a bite and said, "it's better than Kentucky!" At first I wasn't sure what she meant, and then I realized she was talking about the Cole Slaw at Kentucky Fried Chicken. I decided that was probably the best compliment I could give it because I actually really like the Cole Slaw at KFC.
Here's the Complete Recipe
1 lb or 1 medium head cabbage - shredded
2 medium carrots - shredded
1/2 green bell pepper, corded, seeded & finely diced
3 Tbsp grated onion
fresh green onion - to taste
2 c mayo
¾ c granulated sugar
1/4 c cider vinegar
1 Tbsp Celery seed (or more - go by look)
1 tsp salt
1/8 tsp white pepper
Soak cabbage in sugar water for 15 minutes - dry well and towel dry.
Toss dressing and cabbage together about 1/2 hour before serving.
Now I didn't put the onions or bell pepper because I didn't have them, but I quite liked it without them. And I didn't soak my cabbage in sugar water either. I also found that you didn't need quite as much dressing as it called for, and could cut back on the Mayo a bit. Other than that I followed the recipe. And, strange as it may seem I even tried some Cole Slaw straight up on a hot dog. I've seen Alton Brown do that before and wanted to try it. It was tasty, but I think in the future I'll keep my Cole Slaw on the side and stick to my usual.