robert's authentic Southern-style	.
cole slaw	recipè

this is our home recipè for cole slaw. it's our creamy, slightly sweet favorite.

ingredients  (metric in parentheses)	notes
1 medium sized cabbage head with green outer leaves	green outer leaves impart deeper flavor to the slaw
8 whole small (midget) sweet pickles	sugar-free sweet pickles may be substituted. suggested using sugar-free pickles sweeted with splenda brand sweetener
¼ cup (75 ml) sugar	splenda may be substituted for sugar-free version.
about an eighth of a medium to large red onion	yellow onions or white onions are okay. red onions have more flavor and add a nice color to slaw.
3 tablespoons (45 ml) apple cider vinegar	do not use distilled vinegar.
½ cup (75 ml) sour cream
½ cup (75 ml) mayonaise	use all natural, no sugar or fillers added mayo.
1 tsp (5 ml) salt	may be reduced, but don't omit.
½ tsp (2.5 ml) black pepper	fresh ground is better.
dash of celery seeds	may be omitted.

instructions

suggest using non-metal bowl for mixing. refridgerate cabbage before using. chop cabbage into large pieces.

grate cabbage, pickles, and onion together using small grate. we use a salad shooter, but any hand-crank or motorized mechanical shreddar will work. resulting bits should be less than ¼ inch (between 1 to ½ cm) size.

after grating entire cabbage add the following: mayonnaise sour cream sugar or splenda mix well.

add the following: apple cidar vinegar salt black pepper celery seed mix very well.

refridgerate. it's better the next day. ready to serve.

serving suggestions
with barbeque or seafood and corn bread or hush puppies.	as side dish. best with eastern carolina style barbeque.
on sandwiches and hot dogs	on roast beef or pork, eastern carolina barbeque, or all beef hot dogs.

enjoy!
	© 2005 Robert S. Bodnar