One of the quintessential North American salads, Coleslaw has many variations, but the core ingredient is shredded cabbage which is dressed with buttermilk and mayonnaise, or with vinegar and seasonings for a lighter 'slaw'. Sometimes even cream or sour cream are used with a little mustard or vinegar, and a variety of vegetables such as shredded carrots, onions, radishes, peppers, horseradish, seeds or even broccoli slaw, which uses shredded raw broccoli in place of the cabbage.
The perfect side dish with a hamburger or hot dog, coleslaw is a natural. The best recipes are generally family favourites, passed down from generation to generation, and this recipe is no different. This recipe came from my dear friend Jean White, who passed away 2 years ago at 91. She made the best coleslaw — not to creamy, not too vinegary, but just right. Her secret ingredient: pickle juice. Inspired. Just like Jean, bless her soul.
Jean's Coleslaw Dressing
Makes 1 cup
2/3 cup mayonnaise
1/4 cup or less of pickle juice
2 tbsp white sugar
1 tsp celery seeds, crushed
1 tsp yellow mustard seeds, crushed
pinch of garlic salt
salt and pepper to taste
In a small bowl, combine all of the above ingredients and mix thoroughly. Pour into a jar and store until needed. Add to shredded cabbage with shredded carrots and finely chopped celery and onion to taste.
Makes 1 cup
2/3 cup mayonnaise
1/4 cup or less of pickle juice
2 tbsp white sugar
1 tsp celery seeds, crushed
1 tsp yellow mustard seeds, crushed
pinch of garlic salt
salt and pepper to taste
In a small bowl, combine all of the above ingredients and mix thoroughly. Pour into a jar and store until needed. Add to shredded cabbage with shredded carrots and finely chopped celery and onion to taste.
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