Coleslaw is delicious on its own, but my favorite way of serving it is on sandwiches. In fact, I always make a large batch so there is enough leftover to put on sandwiches--pulled pork is traditional, but I also like it on ham sandwiches, and on po' boys instead of lettuce. The creamy, crunchy coleslaw is a wonderful contrast to fried seafood in a po' boy.
Coleslaw is better several hours or a day or two after it is made.
Yield: 8
Ingredients:
- 3 pounds cabbage (2 large heads)
- 1 1/4 cups mayonnaise
- 1 cup finely chopped onion
- 1/4 cup red wine vinegar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon sugar
Preparation:
Prepare the cabbage by cutting it in quarters, removing the cores, and thinly slicing each quarter.
Add the remaining ingredients and mix well.
Refrigerate, but remove before serving time to allow the coleslaw to come to room temperature. As with most foods, the flavor is more pronounced when it isn't cold.
For other summer salads, see:
Macaroni SaladOlive Salad (Muffaletta)
Perfect Potato Salad
Corn and Red Pepper Salad
Cucumber and Tomato Salad