I love Cole Slaw, its one of those great dishes that goes with everything anywhere anytime, makes me happy, makes me think I’m being healthy (depends what else I’ve thrown in there). It can be a salad, a side dish, a topper for anything, a great snack, it’s the most versatile dish that I keep in my fridge. Here’s my basic recipe and then later on I’ll throw in a couple of twists on how to make it for any special occasion.
One Good Sized Head of Cabbage
Two Medium Onions, I Like Sweet
Two Cloves Garlic Minced
One Red Bell Pepper
One Green Bell Pepper
Bag of / bunch of Carrots
Bag of / Bunch of Celery
Heinz Chili Sauce
Mayo, Yes, Mayo
Squeeze of Half Lemon
Vegetable Or Olive Oil
Here’s the fun part, get a really big bowl, you’ll need it. Shred the cabbage, thin strips. Roughly chop and mince the onions.
Thin strip shred the peppers (Red and Green make a nice color combo). Thinly slice the celery, cross-wise. With a peeler, shred the carrots. I do almost everything to taste in my house, so throw all the cabbage in to the bowl, followed by enough enough of the rest to add color and texture to your taste buds. In an empty jar or bowl, big table spoon of chili sauce, and a tables spoon and half of the mayo, squeeze in half lemon, add just a little of the oil, shake or whisk it, this is the dressing. Pour the dressing in the bowl of slaw, mixing around as you go, keep adding in more of the vegetables and dressing until you find what you like.
Store in big jars or bowls in fridge, this can easily last a week and what you’ll find is that over a few days all the flavors mix in more and the taste gets better.