I was meandering through my vast array of pictures on my computer as I tried to free up some space. I found pictures I had taken for a future blog post. Since I went to the trouble of taking them and keeping them, I figured there's no better time than now to share.
I will say, humbly, that I have been complimented often on the delicious cole slaw I can sometimes make. It's really not an art, however, there are a few tricks that I was taught my mother-in-law. I will say that she liked to cook much more than I do so when she talked cooking, I did try to listen.
The first thing to remember is that cole slaw is only as good as the cabbage used to make it. I find the greener the cabbage, the crunchier and better the cole slaw. These cabbage heads that are mostly whitish make a less desirable product. If the cabbage is white, don't waste you money or your time. I chop with the blade of my food processor, not the grating mechanism.
Secondly, mix in the mayonnaise with a fork. That allows all the little pieces to coat well through the fork tines. A spoon doesn't give the same result.
Thirdly, my MIL always said to NEVER put salt in a cole slaw as it makes it rank. So I never do. She said so. People can salt it when they eat it or skip the salt. If the salt is skipped, one can have more mayonnaise. :) And speaking of mayonnaise, my mayonnaise of choice is either Hellman's or Blue Plate. Somehow, Hellman's or Blue Plate mayonnaise just go good with the cabbage. I wouldn't even attempt to use a low fat mayo in cole slaw. Unless one has a major health issue involving mayonnaise, I wouldn't even consider it.
Here's how I do it....starting with the basics (I had Hellman's mayonnaise this particular day):
After the cabbage is chopped, add the black pepper to your taste and stir well (with fork). The Husband enjoys food with his black pepper so I add a bunch. The peppered, chopped cabbage looks like this:
This is the bowl of cabbage before adding the HELLMAN'S or BLUE PLATE mayonnaise. I don't have a clue how much I add, just that I add a tablespoon at a time, then mix with the fork until I have added enough. You will know if it's enough according to your taste buds.
After mayonnaise adding and fork-stirring well, the finished cole slaw looks like this:
Granted it's not a fancy dish and does look better to the eyes if one cleans up the sides of the bowl better than I did. As some say, though, the looks don't affect the taste and taste is what matters!
And now you know....happy cole slaw eating!
I will say, humbly, that I have been complimented often on the delicious cole slaw I can sometimes make. It's really not an art, however, there are a few tricks that I was taught my mother-in-law. I will say that she liked to cook much more than I do so when she talked cooking, I did try to listen.
The first thing to remember is that cole slaw is only as good as the cabbage used to make it. I find the greener the cabbage, the crunchier and better the cole slaw. These cabbage heads that are mostly whitish make a less desirable product. If the cabbage is white, don't waste you money or your time. I chop with the blade of my food processor, not the grating mechanism.
Secondly, mix in the mayonnaise with a fork. That allows all the little pieces to coat well through the fork tines. A spoon doesn't give the same result.
Thirdly, my MIL always said to NEVER put salt in a cole slaw as it makes it rank. So I never do. She said so. People can salt it when they eat it or skip the salt. If the salt is skipped, one can have more mayonnaise. :) And speaking of mayonnaise, my mayonnaise of choice is either Hellman's or Blue Plate. Somehow, Hellman's or Blue Plate mayonnaise just go good with the cabbage. I wouldn't even attempt to use a low fat mayo in cole slaw. Unless one has a major health issue involving mayonnaise, I wouldn't even consider it.
Here's how I do it....starting with the basics (I had Hellman's mayonnaise this particular day):
After the cabbage is chopped, add the black pepper to your taste and stir well (with fork). The Husband enjoys food with his black pepper so I add a bunch. The peppered, chopped cabbage looks like this:
This is the bowl of cabbage before adding the HELLMAN'S or BLUE PLATE mayonnaise. I don't have a clue how much I add, just that I add a tablespoon at a time, then mix with the fork until I have added enough. You will know if it's enough according to your taste buds.
After mayonnaise adding and fork-stirring well, the finished cole slaw looks like this:
Granted it's not a fancy dish and does look better to the eyes if one cleans up the sides of the bowl better than I did. As some say, though, the looks don't affect the taste and taste is what matters!
And now you know....happy cole slaw eating!
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