If you have any raw cabbage left over from St. Patty’s day, here’s a way to use it up.
Ordinarily, I don’t use shredded carrot. Genuine cole slaw doesn’t contain carrot. I know many restaurants and cooks do use it, and it’s pretty good, but it wasn’t ever part of the original recipe. I just happen to have some leftover carrots–surprise–so I used some.
|Not your usual cole slaw|
What I change up in here is, of course, the addition of garlic powder. I also sub cider vinegar for the regular white. It tastes great with malt vinegar too (the main vinegar used in UK and on chips or as we call them, french fries). I don’t add mustard in the dressing but I do use Old Bay Seasoning. The Old Bay is what makes it SING–along with the combo of the garlic powder.
I prefer shredding with my tried-and-true 8-inch chef knife because it really SHREDS. I find a food processor’s shredding blade sadly inadequate, but if your mileage varies and you prefer that, by all means. A mandoline will work–sorta–until you get down to the base of the piece of cabbage. Then you have to shred with the knife anyway. I started out this time using my mandoline, since it get sad from not being used so much, but had to end up with the knife so I just did the rest of the cabbage that way. I do have to clean the mandoline–but that’s another story
Aaaaannnd–it’s served with THIS
- 5-6 cups shredded cabbage
- ¼ cup shredded carrot
- 1 cup mayonnaise
- 1 tbs water
- 2 tbs cider vinegar
- 1 tbs garlic powder
- 2 tbs sugar
- ½ tsp kosher salt
- 1 tsp Old Bay Seasoning
- ¼ tsp black pepper
- Place shredded cabbage and carrots in a large bowl.
- Mix remaining ingredients in a small bowl. Pour over cabbage and mix well to coat. Coleslaw may appear "dry," but water will release as it sets (pickles).
- Cover and refrigerate for at least 2 hours. The longer it sits, the more it "pickles" and there will be plenty of juice.
- Serves 8-10 as a side dish