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Kicked-Up Cole Slaw

by Judith Hannemann

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coleslaw
Kicked-Up Coleslaw

 

 

If you have any raw cabbage left over from St. Patty’s day, here’s a way to use it up.


This cole slaw is marvelous.  Don’t be fooled by the amount of garlic powder–it’s not a typo.  It uses a lot, but the taste is divine.

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.

 

Kicked-Up Coleslaw | bakeatmidnite.com | #coleslaw #salads #cabbage
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

 

 

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Kicked-Up Cole Slaw

This cole slaw is marvelous.  Don’t be fooled by the amount of garlic powder–it’s not a typo.  It uses a lot, but the taste is divine.
Prep Time15 minutes
Total Time15 minutes
Course: salads, Side Dish
Cuisine: American
Keyword: cabbage salads, coleslaw recipe
Servings: 8 -10
Calories: 220kcal
Author: Judith Hannemann

Ingredients

  • 5-6 cups shredded cabbage
  • 1/4 cup shredded carrot
  • 1 cup mayonnaise
  • 1 tbs water
  • 2 tbs cider vinegar
  • 1 tbs garlic powder
  • 2 tbs sugar
  • 1/2 tsp kosher salt
  • 1 tsp Old Bay Seasoning
  • 1/4 tsp black pepper
US Customary - Metric

Instructions

  • 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

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 7g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 335mg | Potassium: 105mg | Fiber: 1g | Sugar: 5g | Vitamin A: 736IU | Vitamin C: 16mg | Calcium: 24mg | Iron: 1mg
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coleslaw
Kicked-Up Coleslaw

 

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Comments

  2. Judith Hanneman says

    You'll want to keep this slaw all to yourself Paige!!!! It's slightly garlicky–despite the amount, but the real hero in this is Old Bay Seasoning. Forget where I picked that tip up now, have been adding it for years. Try some celery seed too if you like it. Didn't add to this, mainly since I forgot to 🙂

  4. Judith Hanneman says

    Hi Arthy–Looks like you're on Blogspot so what you have to do is after you publish your recipe on eRecipe, view it, go to the nutritional information box and click on "Get NI Widget" and that will take you to the page where you can copy the code. Provided you don't want color changes, the box will be black text with a white background by default. Scroll down to where it says "javascript" and copy the code (I believe it's the first box). Then what you must do is when you compose a post, click on the "HTML" tab, **NOT** "Compose". Then just scroll down to the bottom of all the code and paste the copied code from eRecipe on the next line…this should be the LAST thing on the page.

  5. Judith Hanneman says

    Also Arthy, you can compose your entire post in the "compose' mode (the rich text editor) and when you are finished writing and posting any pics, THEN switch to HTML and paste that code as the very last thing on the page.