Coleslaw - Video Recipe - Outstanding news

Coleslaw - Video Recipe

Coleslaw is made for summer backyard barbecue gatherings and shady picnics in the park. It's easy to make and travel with. Just keep it covered in the refrigerator until serving time for a cool presentation.

I like Coleslaw on my deli sandwiches. It adds a cool crunch to a sliced stack of Pastrami and Corned Beef between 2 slices of rye bread.

I have a Fried Fish Taco that is dressed with cabbage, but Coleslaw would kick the recipe up a notch.

I grew up eating Southern style Coleslaw -- super creamy from all the extra mayo. Go to any local BBQ Joint and choose a side of Coleslaw to go with BBQ chicken or sliced smoked beef brisket.

I only use four ingredients for my Coleslaw, just shredded cabbage and carrot, a lot of mayo, finally salt and pepper, and extra black pepper for me.
The most work you will do is shredding the cabbage and carrot. I use a cheap box grater. But you can buy packaged ready to mix shredded cabbage and carrot.

You can slice and chop veggies by hand of course. The end result is a little chunkier, but it works just fine.

If you have a grater, I like to use the largest mandolin blade opening for the cabbage. Some graters have a few stacked blade slots so your shredding will go quicker. A whole cabbage grates into about 6 cups.

For carrot, I like it a little finer so I use the side with the largest holes, that look like teardrops. A grated carrot will make about 2 cups.

Cabbage is always cheap.  For my recipe, I used a head of cabbag...