Ah…the Farmer’s Market again! This time, they had fresh new cabbages, for just a dollar! One half of a small to medium cabbage makes enough Coleslaw (or Cabbage Salad or Slaw) for about 6 people, at a pretty reasonable cost.
And then we get into the conundrum as to what to call it. I remember going into the local chicken place to buy a cooked chicken and one of the sides was cabbage salad. I asked for the cabbage salad and the person behind the counter gave me a questioning look. I said, “You know the Coleslaw”….and then the light came on and he said, “Oh….you mean “Slaw”.”
It doesn’t really matter what you call it, this is an easy and tasty recipe that goes well with fish or fowl or meat. It is my Mom’s recipe and one that served us well summer and winter.
Enjoy!
Coleslaw
Print recipe| Serves | 6 servings as a side |
| Inspiration | Grammy's Recipe |
Ingredients
- 1/2 Small - medium fresh cabbage
- 1 carrot
Dressing
- 1/2 cup Miracle Whip or other kind of mayonnaise
- 1 1/2 Tbsp white wine or white Balsamic vinegar
- 1/2 Tsp salt
- good grinding of pepper
Directions
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Remove the outer leaves from the cabbage. The new outer leaves should be a bright greenish white. Cut the cabbage in half. Using a mandolin or box grater, shred the cabbage.  | |
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One half of a small to medium cabbage will produce enough salad for about 6 people as a side salad.  | |
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Peel the carrot and cut off the end. Using a mandolin or box grater dice the carrot into small pieces. Mix the carrot with the cabbage.  | |
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Mix the dressing ingredients together and pour over the cabbage/carrot mixture. Stir it well together and the cabbage will start to wilt. Cover it and refrigerate it for at least 20 minutes for the flavours to blend.  | |