Recipe Idea: Coleslaw—Summer Staple on Most U.S. Tables
My mom made amazing Coleslaw. Her’s tasted exactly like Kentucky Fried Chicken’s recipe. Although mine is good (Don loves it), it is not the same as Mom’s. I think one of the reasons is that my mom ground her cabbage and I generally shred mine. But I like it both ways. The favor is great and Coleslaw is easy to make.
One word of caution, however. This recipe is made with Miracle Whip (you can substitute Mayonnaise and a little lemon), so you can leave it sit out at a picnic for no longer than an hour. If it’s going to be HOT the day of your picnic, it’s best to use a vinegar-based dressing.
You can use purple cabbage in this recipe, too. It’s pretty both ways.
Do you know that in the South (North Carolina, specifically) pulled pork sandwiches (often called BBQ or barbeque) are served with Coleslaw on top of the meat (in the sandwich!). I found that shocking when I moved to Virginia, but it is delicious! Try it. You’ll like it.
Read on for recipe and nutrition…
- ½ a cabbage, shredded (or ground)
- 1 medium carrot, shredded (or ground)
- ½ a yellow onion, diced (tiny)
- ½ cup Miracle Whip Salad Dressing
- 2 tablespoons milk
- ⅛ cup fine white sugar
- salt and pepper to taste
- Mix the cabbage, onion and carrots.
- Separately in a small bowl whisk the salad dressing, milk, sugar and a little salt and pepper until smooth.
- Pour the dressing over the cabbage combination.
- Mix until the salad is evenly coated with the dressing.