I have a confession: up until a few summers ago, I didn’t like cole slaw. In fact, I hated cole slaw. I blame this complete lack of good taste on the fact that all I’d ever hate was the generic, vinegar-y, soupy mess that most people call cole slaw. You know, the type you can buy at the grocery deli counter or in five-pound tubs, for those of you who want to go on a mayonnaise binge.
I still hate that kind of cole slaw.
But I’ve learned that good cole slaw is possible. Oh yes, my friends. It can be tangy and sweet and crunchy and perfect. It can go on your hot dogs and tacos. It can be eaten in sneaky forkfuls out of the fridge while you’re waiting for it to chill.
Today, I’m going to share that recipe. It’s super simple to make, so you should seriously slap anyone who resorts to the supermarket gloop pretending to be cole slaw.
Mmmm…doesn’t that just sing “summer”? Someone get me a fork. Hat tip to Cook and Craft Me Crazy, where I found the recipe that I modified for my version of cole slaw! Oh, and if cole slaw isn’t your thing, check out my Lick-Your-Plate Potato Salad Recipe for your next summer picnic instead!
Sweet Summer Slaw
- 1 large head of cabbage
- 1/2 cup shredded carrots
- 1/3 cup mayonnaise
- 1/3 cup sugar
- 1/3 cup heavy cream
- 2 Tablespoons lemon juice
- 2 Tablespoons white vinegar
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon pepper
In a bowl, combine all ingredients except cabbage and carrots.
Shred cabbage into a large bowl, and toss with carrots to distribute evenly.
Pour mayonnaise mixture over top and toss to coat evenly.
Refrigerate at least 3 hours (preferably overnight).
Stir before serving.
Recipe NotesSpice things up by adding purple cabbage to the mix!
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