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Homemade Coleslaw

August 8th, 2011 at 04:47 pm

Today I made up a huge batch of homemade cole slaw. Well, I call it cole slaw. I don't like the traditional kind with carrots in it, so I just do an all cabbage version. I had a head of green and a head of purple cabbage so I cut them up. Usually I am Mrs. Lazypants and buy the pre-shredded cabbage from Trader Joe's when I want to make cole slaw, but I had some on hand because my daughter likes to just cut a wedge out and eat it straight.

This was technically the first time I cut up a cabbage. DH has done it in the past, but I had a real hankering and didn't feel like waiting another week or so for him to come and cut them up. It took me a bit to get the hang of it. I was cutting the strips too wide, but about halfway through the first cabbage I got it right. Wider strips still taste the same, though.

My dressing is super simple. For two heads of cabbage I use one cup of canola oil (corn oil, saffola oil, soybean oil, or plain vegetable oil is fine, too). (Olive oil or any of the fancier oils will overpower the flavors). One cup of TJ's organic mayo (but any brand will do), and 2 TBSP of honey. Whisk or stir well and dump on cabbage, mixing in until absorbed. It's easily cut in half if you only use one cabbage.

It's so simple and so good and so cheap, really, even with the cost of the mayo. I spent about $4 all told for a gallon of cole slaw. Not bad for a side dish that I will get a few days use from (though I tend to eat it as a snack because it is so tasty). A quart of cole slaw from the store is about that same price, so I'm pretty pleased. Plus I saved by not using pre-shredded cabbage.

1 Responses to “Homemade Coleslaw”

  1. retire@50 Says:

    Coleslaw is one of my favorite go-to veggies too. I usually have it at least once a day. I even have it as a side to eggs for breakfast. I use 2 tsp lemon juice, 2 tsp unseasoned rice wine vinegar, 2 packages splenda and 2 tbls canola oil with salt and pepper for mine. And about 4 cups of shredded cabbage.

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