Cole slaw is one of my very favorite salads, and so many recipes and restaurants get it wrong, so I was wicked excited to try this version from Paula Deen.
I also usually cut down the amount of sugar added to any salad dressing, but for this, I leave in the entire 1/4 cup! I don’t care – I will eat this cole slaw until my digestive tract is begging for mercy, then come back and have just a little bit more until it’s all gone.
•2 scallions, chopped
•1/2 green bell pepper, chopped
•1/2 red bell pepper, chopped
-I used four assorted baby peppers
•1 large carrot, chopped
•1/4 cup fresh parsley, chopped
•1 head cabbage, or 1 bag cole slaw mix
•1 cup mayonnaise
•1 tsp seasoned salt
•1/2 tsp black pepper
•4 tbsp sugar
•1/2 tsp celery seed
•2 tbsp salad vinegar
Make the dressing by whisking together the mayonnaise, vinegar, and seasonings, then set it aside to rest while you put the cole slaw together.
Place the scallion, peppers, and parsley in the food processor and pulse to chop – be careful not to over process. Transfer the veggies to a large bowl.
Cut half of your cabbage into large chunks, add it to the food processor, and pulse to chop it finely. If you’re starting with bagged cole slaw, add half of the bag to the processor and pulse to chop it well.
Add the processed cabbage to the veggies in the bowl.
Slice the remaining half head of cabbage thinly and add to the veggie and cabbage mixture – or, if using the bagged salad, just tumble that last half of the bag in.
Pour the dressing over all and toss to combine well.
Cover and chill for at least one hour.
The Best! cole slaw around. A little bit sweet, and little bit tangy, and a whole lotta yummy.
This salad will last for a day, mebbe two, in the fridge, and makes for a fine side to fish sticks (along with Kraft dinner and home made tartar sauce).
It also works well as the salad base for fish tacos should you have any fish sticks leftover – just add a lightly toasted corn tortilla and a squeeze of fresh lime juice.