Tangy and creamy, nothing screams warm weather like homemade coleslaw. Along with potato salad and baked beans, it forms the Summer Trinity present at any respectable picnic, barbecue, or get-together.
When my sister is visiting from northeast Texas, we always bring dinner in from a local fried chicken restaurant – their coleslaw is her favorite dish. I was quite fond of it growing up, but as I got older, that coleslaw got sweeter and sweeter. It lost its tanginess and other subtle flavors to the increasing sweetness. Now, I cannot handle more than a small bite or two but my sister – she can still polish off a container alone if you let her.
For me, a good bite of coleslaw must have a good bit of bite-back. The vegetables must be only slightly wilted and there shouldn’t be too much dressing – coleslaw wasn’t made to drown in a puddle of milk and mayo.
4 cups cabbage, sliced/shredded thinly
3/4 cup carrots, matchsticked
1/4 cup mayo
1/4 cup fat-free Greek yogurt
Sugar (to taste)
1/4 cup cider vinegar
1/8 tsp celery seed (optional; after running out, I’ve never replaced it so I no longer add it)
1 tsp fresh rosemary, chopped
1 small clove garlic, minced
dash of cayenne pepper
Add mayo, cider vinegar, celery seed, rosemary, garlic and a dash of red pepper to a mason jar, screw lid securely onto the jar and shake until well blended (if you don’t have a jar, whisk the ingredients in a bowl, but be sure to cover it in the fridge). Add sugar to taste. Let sit in the refrigerator for 30 minutes to an hour. Pour half the dressing over cabbage and carrots in a medium sized bowl, toss with tongs, cover and let the coleslaw sit for 30 minutes tossing once or twice to redistribute the dressing. Toss once more before serving – add additional dressing if desired. Leftover dressing will keep over a week in the fridge.
Source: Confections of a Foodie Bride