Recipe by Dans La Lune
Let me first say that as a general rule, I don't like coleslaw. However, this coleslaw is AMAZING and is a far cry from the limp, sugary, slop that is on most menus. It pairs perfectly on top of a pulled pork sandwich or as a side dish with any other BBQ or picnic fare. It has just the right balance of sweet and tart. The recipe is from the June 2008 issue of Gourmet Magazine and is by far the greatest and freshest out there. Note: I can only guarantee results by chopping up your own cabbage as the recipe calls for... I haven't used one of those pre-shredded coleslaw mixes and don't know how it will turn out if you decide to take that shortcut. *Cook time is "refrigeration" time.
Top Review by ElaineAnn
I made this as a side with my Easter ham. The green pepper was a great addition. This was just the right blend of sweet and sour. Thanks for sharing Dans La Lune. Made and enjoyed for PAC Spring '09.
- 2 1⁄2 lbs green cabbage, cored and cut into 3-inch chunks
- 1 medium onion, finely chopped
- 1 large green bell pepper, finely chopped
- 1 large carrot, coarsely grated
- 1 1⁄4 cups mayonnaise (I use Hellmann's)
- 1⁄3 cup cider vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon pepper
Directions See How It's Made
- Finely chop or shred cabbage. (A food processor's fine slicing disk does this super well!).
- Toss all vegetables in a large bowl with salt and pepper.
- Whisk together mayonnaise, vinegar, and sugar.
- Toss with slaw.
- Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).