Recipe // Chameleon Coleslaw

“So what do you do with 6 cups of leftover lettuce? How about coleslaw?”

I’m a northern girl. Grew up in those frozen lands like Maine and New Hampshire – where cabbage doesn’t grow. But since moving to the South, I have grown to appreciate a good ‘slaw.

The best part about coleslaw is that everyone has their own way of doing it. Some like it sweet. Some like it salty. Some like it bitter. Some like it with more mayo – others more vinegar.

Well the other day I was making Salmon Teriyaki Tacos and had to buy a whole head of cabbage. The good thing about cabbage is that it’s pretty inexpensive. The bad news about cabbage is that I only needed about 1/6 of the head of cabbage I bought. So what do you do with 6 cups of leftover lettuce? How about coleslaw? 

I’ve named this “Chameleon Coleslaw” because I’ve found that you can really start with this base and go anywhere. We’ve tried “Dijon Coleslaw,” “Spicy Mayo Coleslaw,” “Dilly Coleslaw” (I hope to improve upon those recipe’s and post them here). But they all start with this version.

So here it is. Get blending!

shakethatslaw

Recipe // Chameleon Coleslaw

Warning: I am not a professional chef. I do not use exact measurements. I provide guidelines. Season everything to your own taste. Leave out what you want to eat. Add what you enjoy. Take your time. Make with care. Assemble. Prep. Cook!

Makes: 6 cups of coleslaw  // aka, more than you will ever need in your whole life
Time: 15 minutes
Survives: 4 – 5 days in the fridge
Bang for your Buck: // A head of cabbage is $1.49 and this feeds six.

// Ingredients

– about 1 head of cabbage (or whatever you have leftover)
– 4 carrots
– 1 cup of mayonnaise // I use Hellman’s
– 1/4 cup white wine vinegar // not vinegar, white wine vinegar. It’s a little more expensive, but it’s worth it. Plus you can substitute it for sake in teriyaki sauce 
– 1 teaspoon celery seed // adds a delicate herbiness I find irresistible in coleslaw
– 1/4 cup sugar
– garlic salt
– salt
– everyday seasoning

// Preparation

1 // Prepare the coleslaw

– Grab your cabbage. Chop up whatever you have left into small, bitesized shreds. Make sure to avoid the core of the cabbage – as it is quite bitter. Add to large mixing bowl that can be covered.
– Grab your carrots. Shred the carrots either with a veggie peeler or a mandolin and then chop them into sticks. Add to cabbage. Integrate the two well.
– Get a small mixing bowl. Combine mayo, white wine vinegar, celery seed, sugar, and a pinch of both salt and pepper. Add in 4 shakes of garlic salt and 4 shakes of everyday seasoning. 
– Whisk well and then taste. Season additionally if necessary.
– Drizzle the mayo-mix over top of the cabbage and then mix WELL, coating all of the cabbage.

2 // Waaaaaaaaait for itttttt

– Take the coleslaw, cover it, and stick it in the fridge.
– Leave it.
– Don’t touch it. At least overnight. Come on. Just don’t.
– After overnight, take it out and enjoy it.

Eating Now // Did you even read step 2?

Eating Later // Scoop that coleslaw out and put it on a plate. Delicious. Wonderful. Sweet, crunchy goodness. Eat it plain or as a filling – for say, tacos perhaps?

Scorecard // Slaw Girl, not Southern Good

EASE TO MAKE ★★★★ – Chop and mix, baby! You’re good to go!

TIME TO MAKE ★★★★★ – Absolutely a quick and simple!

LEFTOVER-ABILITY ★★★☆ – It does last a long time – and it does get better with time – but there is a LOT of it. I sometimes find it hard to find so many uses for it. But hey – if you need it for a picnic or something, everyone will go home with some leftovers.

TASTINESS ★★★★ – Pretty good! I like sweet, crunchy coleslaw – and that’s what this is! I also like that you can turn it into whatever you want! Spicy! Sweet! Smoky! Do whatever you want with it.

REDO-ABILITY ★★★ – Absolutely. This is a great side for some traditional Southern food – or as a filler for some… tacos perhaps?

FINAL JUDGEMENT: ★★★

This is a pretty tasty condiment! Crunchy! Sweet! And totally transformable! What more could you want? Definitely not something we’ll be doing all the time. But if you’ve got a head of cabbage and nothing to do with it – why not give it a try?

Do you know a recipe I should try?
Or do you know a restaurant that does this recipe really well?
Let me know! In the Contact Tab!

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