Are you hanging onto summer with all your might as we are dragged into September tomorrow? I know I am! Even though the calendar will say September 1st tomorrow, one of the biggest summer BBQ weekends will soon be upon us - the 3-day Labor Day weekend. Here in the Midwest, the weather forecast is looking great!
If you are planning a cookout with family or friends over the holiday weekend, here is a delicious coleslaw recipe to go with those hamburgers, bratwurst, chicken or hot dogs you may be grilling. My husband loves this coleslaw! Not only is it delicious, I also like it because it calls for very little mayonnaise. For a large, 2 pound head of shredded cabbage, carrots and onion, there is only 1/2 cup of mayo added. I know many cooks are using Greek yogurt in place of mayonnaise, so I'm sure that would work well here too. If you like coleslaw, try this. You won't be disappointed.
Have a happy and safe holiday weekend!
The Best Cole SlawAdapted from Jim N Nick's Coleslaw
Yield: Makes 8 to 10 servings
1 2-pound head of green cabbage, quartered, cored, cut crosswise into very thin slices*
3/4 cup apple cider vinegar
1-1/2 cups sugar
1 cup peeled carrots, shredded (I use a box grater)
1/2 cup red onion, sliced
1/2 cup mayonnaise (I use Hellmans Lite)
*You may use packaged cole slaw mix if you prefer.
Place sliced cabbage into a very large bowl. Add the vinegar and sugar and stir together thoroughly. Cover the bowl and let the cabbage mixture stand for 30 minutes. Toss well, then cover and allow to stand for another 30 minutes longer. Drain cabbage. (This can be made 8 hours ahead to this point. Simply cover and chill until ready to finish recipe)
Transfer drained cabbage back into the large bowl. Add shredded carrots, onions, and mayonnaise and toss to coat. Season with salt and pepper to taste.
Update: Now I put the cabbage, carrots and onion all in the large bowl and brine them together.