Cole slaw is popular side dish here in the South. It is a commonly served with fried chicken, bar-b-que, and hamburgers. From simple to complex, grated to shredded, sweet to tangy, there are countless variations. While I enjoy many of them, my favorite is a creamy one made with thinly sliced cabbage and only cabbage – no carrots, red cabbage, bell peppers, or anything else other than the dressing. Those extras are fine in other slaws like Asian slaw, but not in what I classify as traditional cole slaw.
You can also use it as a topping for hot dogs or in sandwiches and wraps. I’ll take a good grilled hot dog topped with slaw and jalapenos any day. I love the kick of heat to go with the creaminess of the slaw. I’ll pile it up and turn it into a knife and fork dog. Who says you have to eat a hot dog with your hands? Certainly not me.
The recipe has only a few ingredients and is quick to prepare. It is great for something to make on a busy day when you don’t want to spend a lot of time in the kitchen. You can easily double or triple the ingredients to make a larger batch. The leftovers keep well in the fridge for a few days.
I hope you will enjoy this recipe. It has been a good one for me for many years. Perhaps it will be a good one for you too!
Creamy Cole Slaw
10 ounce bag of Angel Hair shredded cabbage
2/3 cup mayonnaise
2 tablespoons white vinegar
2 tablespoons sugar
Put shredded cabbage in a large bowl. Mix together mayonnaise, vinegar, and sugar in a small bowl until smooth. Pour mayonnaise mixture over cabbage and stir to coat thoroughly. Refrigerate for at least 1 hour, stirring occasionally. Refrigerate leftovers in a sealed container.
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Love this coleslaw! Actually, I love ALL coleslaw but yours looks particularly delicious!
Thank you!
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