As far as summer salads go, coleslaw is a classic. It’s great with everything from hamburgers and hot dogs to fried chicken. But as classics go, there are millions of variations with differing ingredients lists and must-haves. Some are more saucy, some are less. Some have the traditional creamy dressing and others have oil and vinegar or sweet and sour versions . . . talk about classic confusion.
For this recipe, I adapted Robert Irvine’s version from Dinner: Impossible. But the recipe makes so much dressing that I added additional cabbage to soak it up. I also used an herb vinegar instead of the white wine he suggests, and added some blue cheese to the dressing.
The result is a very creamy coleslaw with just the right amount of sweetness.
When I served this with dinner, I fully expected to be the only one eating. Shawn isn’t a cabbage–or coleslaw–fan and I just didn’t think Will would be interested. It’s not the most inspiring looking dish, after all. But boy, was I wrong. When I asked Will if he wanted some, more out of politeness than an honest belief that he’d want it, he said yes. And then, he asked for seconds.
Yay! My boy likes his mama’s cooking!
- 8 cups finely shredded cabbage
- 1 cup shredded carrot
- 1 cup light mayonnaise
- ¼ cup vinegar (a mild vinegar like garden herb or white wine)
- 1 teaspoon celery seed
- ¼ cup sugar
- ¼ cup blue cheese
- Salt and pepper
- Combine the cabbage and carrots in a large bowl.
- Combine mayonnaise, vinegar, celery seed, sugar, blue cheese, salt and pepper in another bowel. Whisk together.
- Pour the dressing over the cabbage and mix thoroughly. Serve immediately.