This is my Grandmom’s recipe — I can hear her southern accent calling it “slaw”. Her laugh was contagious, stories were funny and her slaw was a tradition passed down.
I love a side of good coleslaw with seafood, ham, burgers, ribs (anything barbecue) and Thanksgiving dinner. For our family, Grandmom’s slaw became a holiday tradition! I sat with my Mom and Grandmom shredding an enormous amount of cabbage & carrots the day before Thanksgiving….for years.
Grandmom always added raisins. My older sister disliked having raisins combined so we made a separate bowl without too. It wasn’t until years later, I realized everyone’s idea of dressing does not include mayonnaise.
I find myself shredding a small portion throughout the year for home made happiness on the side. Serves 4-6 people, depending on portion. This recipe is definitely creamy with a slight crunch.
#southernslaw #tradition #sidesalad 🥕
- 1 medium cabbage head, shredded
- 1 1/2 to 2 fresh carrots, shredded
- 1 1/2 cups mayonnaise
- 2 teaspoons distilled white vinegar
- 2 tablespoons sugar
- 2 ounce small box of raisins, optional
Remove outer layers of cabbage. Cut into 4 pieces. Shred cabbage (watch your fingers), place into medium/large mixing bowl. Rinse and peel carrots, shred and combine with cabbage. In a small bowl, combine mayonnaise & vinegar stir and then add sugar. Mix well. Pour dressing over the cabbage and carrots, stir together. Allow to refrigerate for at least 1 hour.
Optional: for extra creamy coleslaw, allow to marinate overnight.