Creamy Cole SlawIngredients:
1 1-pound package tri-color cole slaw shreds OR a very small head of cabbage, shredded 1 carrot, shredded (if you don't use the tri-color mix) 1 cup mayonnaise 2 Tablespoons granulated (white) sugar 1 Tablespoons apple cider vinegar pepper to taste Directions: 1. Place cole slaw mix in a large bowl. 2. If using plain cabbage, shred carrot and add to cabbage. 3. Combine mayonnaise, sugar, and vinegar in a cup or bowl. Stir well. 4. Season dressing with pepper, if desired. 5. Pour dressing over salad mixture. 6. Stir to coat. 7. Chill for about an hour before serving. Once, when I was working in a restaurant, the owners assigned one of the helpers to make the cole slaw. He followed the recipe exactly, but it was horrible! Why? Even though the dressing gave the exact amount of ingredients, it never explicity said to mix the dressing separately frand THEN dress the salad. Details, details, details. I kept trying to get a dressing that was something like the "sweet" dressings on cole slaws at some restaurants, but with little success. I finally decided that sweetness was the missing taste. I tried sweet pickle juice. No luck. It turns out that cole slaw is actually a sweet and sour experience. Normally one part sugar to one part vineagar will give a nice balanced sweet and sour taste (sort of like the Ramen Noodle Slaw). To make the cole slaw sweeter, I doubled up on the sugar, and it came out pretty good. Always taste the dressing before you put it on the salad. When you taste it and say a quiet little "YUM" to yourself, the dressing is ready. The only drawback I have found with using my own cabbage is that the cabbage gives off its sour juices within a day, and the cole slaw just isn't as sweet. I suppose they'd have the same problem at "the Colonel's" house, if they didn't sell about a ton of cole slaw every day. |