Glyn’s Southern Style Coleslaw

Syble/Mom made her coleslaw on the creamy/sweet side.  Indie, my son’s grandmother, relied on white vinegar.  This recipe honors both of these ladies.  What makes this coleslaw “southern?”  Why, Duke’s Mayonnaise of course!  And what makes it mine is the addition of a healthy ration of horseradish.   Those of us from Carolina tend to think that bland is blah, and that a little heat never hurt anyone.  BTW, both Syble and Indie chopped the cabbage and onion by hand.  I use a food processor.   Try this at your next cookout, you’ll like it!

Glyn’s Southern Style Coleslaw

1 large head of cabbage, finely chopped
1 medium onion, finely chopped
1 c (or more) Duke’s Mayonnaise (or vegan substitute)
1/4 organic apple cider vinegar
1 heaping tsp celery seeds
2 tsp prepared horseradish
2 packets Splenda (or 2 tbs sugar)
salt to taste

Remove any tough outer leaves from the cabbage. (keep them for stuffed cabbage rolls)  Chop the cabbage and onion in batches in the food processor.  Transfer to a large bowl.  Add the remaining ingredients and stir well.  Taste and adjust to your preferences.  If you want a sweeter, creamier slaw, use additional mayonnaise and Splenda/Sugar.  More vinegar and horseradish will make the slaw more tart.

This entry was posted by Glyn Ruppe-Melnyk.

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