As we approach the 4th of July weekend most of us are planning our menus and getting ready to entertain and celebrate. Amazingly, our forefathers were doing anything but celebrating on July 4, 1776. They were engaged in a dispute with Great Britain and about to enter a battle they may or may not have been prepared for. However, we do celebrate our Independence as the greatest nation in the world every 4th of July and the celebrations always revolve around food.
If you live in the south, whether you visit a “meat and three”, or a BBQ joint, you will usually be presented with cole slaw as an option on your menu—sometimes you get it without even ordering. I love going to restaurants like Monell’s where the "slaw" is waiting for you on the table when you sit down.
While there are an abundance of cole slaw varieties to choose from, I enjoy mayonnaise based the best. I have been spoiled by my wife’s recipe, which I think is the BEST EVER.
As you plan your holiday menu, here are a few cookbooks with different cole slaw recipes to choose from. Of course, I’m including my wife’s recipe, as well. If you try it, I would love to hear your opinion.
Closed on Tuesdays from Beaufort Grocery Company
In Beaufort, North Carolina, they serve "Nancy's Slaw," a mixed red and green cabbage with a sweet dressing with wasabi powder to kick up the flavor.
Living Well from National Extension Association of Family & Consumer Sciences
Serves up a spicy "Mexican Coleslaw
A Savory Place from Micah’s Place
Showcases Amelia Island's diversity with two versions of slaw: A wonderful "Cranberry Coleslaw" with almonds, dried cranberries and jicama with a honey-mustard mayonnaise dressing and a bok choy slaw with an Asian twist.
A Thyme to Entertain from the Junior League of Annapolis, MD
Takes a broccoli slaw ("Oriental Salad") with almonds and sunflower seeds to picnics.
Herbal Cookery from the St. Louis Herb Society
“Fennel Slaw” mixes crunchy fennel with apple, pear, dried cherries and an herbed dressing for a contemporary twist.
You're Invited Back from the Junior League of Raleigh, NC
"Mediterranean Coleslaw" with garlic, oregano and feta cheese
My Mama Made That from the Junior League of Hampton Roads
"Red Barbecue Coleslaw"
My wife’s Cole Slaw
Remove outer leaves of cabbage, quarter and cut out stem. Cut each quarter into halves.
In food processer, process 2 baby carrots finely. Empty into a large mixing bowl.
Next add about 3 smaller pieces of cabbage at a time to processer, pulse just enough to cut up, but not until fine and soggy. Each time, empty processor into the bowl with the carrots. Or you can cut finely with a knife.
In smaller bowl mix dressing:
Mayonnaise (start with 1 and ½ cups of mayonnaise)
Vinegar
Lemon Juice
Salt and Pepper
Start with 1 and ½ cups of mayonnaise; add a dash of lemon juice, about 1-2 tablespoons of your favorite vinegar and salt and pepper to taste.
Add about half the dressing to cabbage and carrot mixture; then add more, bit by bit until you have the amount of dressing you like, but not too much dressing. Add more salt, pepper, vinegar, lemon juice or mayonnaise if needed to taste.
What's your favorite slaw recipe?
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