by Bette G. Rinehart
Coleslaw is the quintessential American picnic salad. ou'll find at least one bowl of the traditional dish on the serving table. But if you're near the end of the line, chances are, it might be empty.
Don't let that happen at your barbecue. You won't have to fuss with a blend of seasoning or spend a lot of time chopping.
Give our family recipe a chance to become your family's favorite, too. This salad has the perfect coleslaw taste -- creamy with a bit of sweet and tartness stirred in.
Whip up a double batch if you expect more than eight guests.
Prep time: 10 minutes | Total time: 2 hours | Yield: 8 servings
• 1/2 head green cabbage, shredded
• 1/2 head purple cabbage, shredded
• 3 to 4 medium carrots, shredded
• 1/2 medium white onion, finely diced
• 1/4 cup sunflower seeds (optional)
• 1/4 cup raisins or other chopped dried fruit (optional)
• 2 tablespoons fresh bacon bits (optional)
• Dressing of your choice
For a dressing with mayonnaise
• 1/3 cup mayonnaise
• 1/4 cup buttermilk
• 3 tablespoons vinegar
• 2 tablespoons lemon juice
• 2 tablespoon sugar or sweet pickle juice
• 1/4 teaspoon dry mustard
• 1/8 teaspoon celery seed
• Salt and pepper to taste
For dressing without mayonnaise
• 1/4 cup olive oil
• 1/4 cup rice or apple cider vinegar
• 1 teaspoon Worchestershire sauce
• 1/2 teaspoon spicy brown mustard
• Honey to taste
Mix the cabbage, carrots, and onion in a large salad bowl.
In a small bowl, whisk together dressing ingredients until smooth.
Pour the dressing over the cabbage mixture and mix thoroughly. Cover the bowl and refrigerate at least 1 1/2 hours for the flavors to mix. Stir again before serving.
Serve with pulled pork sandwiches or as a side dish at your barbecue or picnic.
"Coleslaw" comes from the Dutch word, "koolsla", meaning cabbage and "sla," salad. It showed up in New York in the late 1700s and has been a featured side dish at almost every picnic or barbecue in America since.
Sometimes, it has a slightly different twist -- some shredded green apple, pineapple or bacon added to the mix. A cook might add a bit of jicama or cucumbers, peanuts and celery for crunch. Are you a coleslaw eater? What's your favorite way of preparing it?