We make the word’s best coleslaw. I know that is a big statement to make but the truth is the truth and I know the truth.
Oddly enough we found ourselves with two heads of cabbage sitting in our refrigerator. This is odd because I am pretty much the only one who likes cabbage with the exception of a few things, like coleslaw. We participate in Bountiful Baskets and the cabbage was in our weekly basket.
A few notes about this recipe. It calls for shredded carrots but it’s best to cut them down even smaller. What we do is shred them using a cheese grater and then use a knife and chop them down a bit from there.
Also, when it comes to the carrot and red bell pepper, we used a paper towel and pushed it down on them after we chopped them. The reason we do that is to squeeze as much excess liquid from them as possible.
Do not use bottled lemon juice. Spring for the fresh lemon.
Like many slaw’s, this gets better with age so if you can make it a few hours ahead of time, all the better.
As you can see from one of our pictures, we have a rice and bean dish with the coleslaw. It’s delicious and we have that recipe online!
- 1 head of cabbage chopped down to a size you like. You can do long, thin strips or a small dice
- 1 large carrot, peeled and shredded
- 4 green onions chopped small
- 3/4 cup red bell pepper sliced very thin
- 2 teaspoons celery seed
- 1 cup mayonnaise
- 1/3 cup half and half
- 1/3 cup buttermilk
- 1 Tablespoon white wine vinegar
- 2 Tablespoon white vinegar
- 3 Tablespoons fresh lemon juice
- 1/3 cup sugar
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- In a large bowl combine the cabbage, carrot, red bell pepper, green onion and celery seeds
- Add the rest of the ingredients into a separate bowl and mix well
- Poor the sauce over the cabbage mixture and toss everything very well.