Cole slaw was a side I could take or leave for most of my life. If there was potato salad around, then forget it, I always chose that over the chopped cabbage.
This all changed the day I had Jamie's mom's Cole slaw. It completely redefined the food for me. That's some kind of special.
Jamie's mom generously shared her recipe with me and I was delighted at its simplicity. I have made it many, many times since and it has yet to let me down. (That's a definite upside to uncomplicated...it's easy to replicate.)
Tomorrow night we are hosting common meal. We had hoped for a picnic and I immediately thought of making Jamie's mom's Cole slaw. The forecast is calling for a wet Wednesday, but this dish will bring the picnic indoors with its unmistakable seasonal signature.
Jamie's Mom's Cole Slaw
Shred 1 head green cabbage (cored, outer leaves peeled) and grate 2 medium carrots (peeled) in a food processor.
Combine 1 cup mayonnaise with 3 Tbs oil (I use safflower), 2 Tbs white vinegar (I use apple cider), 2 tsp sugar and dashes of salt and pepper (to taste) in a small bowl (I use my 2 cup Pyrex measuring cup with its handy spout).
Toss everything together in a large mixing bowl. Transfer to an airtight container and refrigerate overnight.
Enjoy, people, I do...every single time :-)
I'm going to have to pass this post on to my mom. I think she'll enjoy knowing you're still making the cole slaw. We had this a lot in Florida. Both dad and I can't get enough!
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