Coleslaw.
The salad I associate with SUMMER!
It's creamy, crunchy and goes with everything at a BBQ.
My mom taught me to use only mayo and celery seed on shredded cabbage and carrots. I liked it OK.
At seafood restaurants, I was introduced to what cole slaw COULD taste like, though there are some that I don't like the taste of very much.
Ruth makes a yummy slaw, with the apples and raisins. To me however, it tastes more like a dessert salad.
I've tried the pre-made coleslaw dressings from the store with varying results. No clear winner for my tastes.
Today, with summer in the air, I tried my hand at making a homemade cole slaw dressing. I like it! It needs to sit and meld the flavors for about an hour, but I believe I have made a winner!
It's creamy, sweet, tangy and has the celery seed flavor I enjoy.
Yum.
When everything is mixed well, cover and set in fridge for at least an hour. The longer a slaw sits in the dressing, the LESS crunchy it becomes, so serve it when it reaches your desired crunchiness.
DRESSING
1- 1/4 cup mayo
1/4 cup cider vinegar
1/3 cup white sugar
1/2 teaspoon celery seeds
salt and pepper to taste
COLE SLAW
1 medium head of green cabbage, julienned (though I prefer diced)
1/2 red bell pepper, julienned
1-2 carrots, grated
1/2 sweet onion, minced finely