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Creamy Coleslaw…A Great Summertime Side!

Went to The Cheesecake Factory for lunch today!  Ahhhh-mazing food!!!  And wow! The portions they serve you could feed a family of four!  Oh, and don’t get me started on the Red Velvet Cheesecake!!!  Of course by the time you’re done attempting to eat your entree…there is no WAY you can eat dessert!

But it’s the Cheesecake Factory….so you order it anyway!  (They must figure take home boxes into the prices of their meals because everyone I saw coming out of that place was carrying one!)  A few of us shared the Red Velvet Cheesecake and there was still about a deck of cards size piece of it left, so I brought it home and stuck it in the freezer and had it as a midnight snack tonight.

H E A V E N!!!

But I digress…..a  LOT!! The point of this story is this.  One of the sides they serve with their burgers is coleslaw!

My youngest ordered the pulled pork sandwich which came with the slaw.  Of course HE wouldn’t eat it (pill!) but I was all over it because I LOVE good coleslaw!  Which then reminded me of a really good recipe I made last weekend to go with our pulled pork meal that my husband made in his new smoker. (I really need to blog about that thing soon.  It’s the coolest!)

The coleslaw was almost as big a hit as the pulled pork and the perfect compliment to it!

So, with all that said (typed?)…today’s One Good Thing is a delicious recipe for coleslaw and the suggestion to make some before summer is gone!

Homemade coleslaw is infinitely better than the stuff you can purchase in containers at the deli and really simple to make!  Give it a try!

Kitchen Staples 19

By Diana Rattray

Here’s a basic coleslaw with a tangy mayonnaise dressing, and it’s a great choice for summer meals. Serve this coleslaw with barbecue or sandwiches.

If you want to take your coleslaw to the next level here is how to make mayonnaise from scratch.  You won’t regret spending the extra time. : )

Ingredients:

* 6 cups shredded cabbage (sometimes I add some red cabbage, sometimes I don’t)
* 1 carrot, shredded
* 2/3 cup mayonnaise
* 2 tablespoons vinegar
* 2 tablespoons vegetable oil
* 2 1/2 tablespoons sugar, or to taste  (MY taste likes a little bit more sugar!)   :-)
* 1/2 teaspoon celery salt
* 1/4 teaspoon salt, or to taste

Preparation:

Toss cabbage in a large bowl with the carrots. In a bowl, whisk together the remaining ingredients. Pour the mixture over the cabbage and carrots and toss to coat thoroughly. Refrigerate until serving time.
Serves 6.


Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.
I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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  • It was very, very good, we all loved it. dont know if I’ll make it again however, Ive decided I hate grating cabbage. I used ACV and salad dressing instead of mayo and it was the perfect blend of sweet and tangy. Thank you!

  • I used the exact same technique for Russian Salad (customized), since my hubby doesn’t eat cabbage.
    When I was away for a couple of days, I’d make a couple of bowls of salad [diced pieces of carrot, peas, potato, pineapple, nuked in the micrwave just for a bit], add the dressing & leave it in the fridge covered with cling film. It works & tastes great ! If you need to keep the salad for longer, add only the vinegar, olive oil & seasoning; leave mayo to be added at the time of actual eating.

    I LOVE your posts, Jillee, & look forward to reading them every single day. Still haven’t gotten around to your ‘archives’ coz each post brings so much good knowledge & info.

  • I have a BIG family, our get-to-gethers are at least 30, often more like 45.
    We all have dishes we’re famous for, for me it’s my Monkey Bread, Deviled Eggs, and Cole Slaw.
    I’m a cook in a 105-bed nursing home, so I’m used to doing things on a large scale. Feel free to cut this down to your size.

    10 pounds of cabbage
    3 pounds of carrots
    1 cup of finely chopped fresh chives
    1 quart of good quality mayonnaise
    1 quart of cultured buttermilk
    1/2 to 3/4 cup of white sugar
    Please, no salt, it turns the veggies some rather unpleasant colors as it sits.
    Make at least 24 hours ahead, it gives the dressing time to do its magic in the fridge.

    I know that everyone knows what’s next, go make a mess in your kitchen and most of all have some fun doing it

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