I am a fan of quick-to-make foods. Fresh, creamy sweet/tangy coleslaw is a great accompaniment to smoked, barbequed or grilled meats or fried fish (a once-every-few-years treat.)
My mother-in-law’s family makes a peppery slaw dressing, but I prefer a bit of sweet in mine. I’ve been asked for this recipe a few times, and I’m always a little embarrassed to give it out because it’s so easy. Then again, simple, fresh and good-tasting food is a gift that should be shared.
1/2 head cabbage, sliced or shredded (or a bag of shredded slaw mix)
1 cup mayonnaise
1/4 cup sugar (approximately)
1-2 tablespoons red wine vinegar
Salt and pepper to taste
Prepare cabbage by shredding or slicing; set aside. In large bowl, mix together mayonnaise, sugar and vinegar. Adjust to your own taste but I like my dressing to be slightly sweet with enough vinegar to cut through the thickness of the mayonnaise. I usually do a taste-test with a strip of cabbage to make sure the flavors meld together well. When the dressing is fully mixed, add shredded cabbage or slaw mix; toss to coat. Add a little more mayonnaise and other ingredients if necessary. Season with salt and pepper; serve immediately or refrigerate for a few hours. (I personally don’t like it refrigerated for any longer than that, as the cabbage gets bitey.) Makes 4-6 servings.