Slaw is one of those things us Southerners can be really territorial about. It’s not really hard to make, matter of fact, it’s really easy. But down here every family has their own version. This one is mine.
It’s so creamy and it goes great on hotdogs, hamburgers, salmon patty burgers and even as a side all by itself. The one super important thing that you have to know about making slaw is that every time you make it, it will be a little different. That’s because each head of cabbage has its own unique personality. Sometimes it sweet, sometimes it’s a little bitter. So start small with the ingredients and taste it as you go and then make adjustments. It may take you some time, but you’ll get the hang of it! This makes enough for about 4 people.
1 head of cabbage (depending on the size you may not need the whole head)
3 heaping tbsp. mayonnaise (I use JFG another thing we Southerners fight about:)
1/2 tsp. salt
1/8 tsp. pepper
2 tsp. sugar
I had a rather large head and only used 1/3 of the cabbage, you may need more or less depending on the size of the cabbage. Cut off a good chunk and slice the cabbage really thin and then go back and chop/dice it, or use a food processor to shred and chop it for you. Just be careful not to over do it and turn it into water. You can slice it or dice it by hand if you like which is what I did, but if I’m doing it for a large crowd, then I’m pulling out the food processor.
Put cabbage in a medium size bowl and add seasonings and then mayonnaise. Stir well making sure to coat everything and making sure that the mayonnaise is well incorporated. Taste. At this point I would be careful. You can always add more of everything but it’s really hard to take it away. If it seems dry add a little more mayo. The more you stir, or the more salt you add or the more you allow it to sit, the more moisture that will be drawn out of the cabbage. So don’t overdo it with the mayo. If it’s bitter add a little more sugar.
When you think you’ve got it close to how you want it to taste, allow it to sit for a few minutes in the fridge. You’ll notice that it is a little creamier due to the salt drawing out the moisture. Stir well again and re-taste. Adjust the seasonings to your liking. If you wind up with more cream than you’d like add a little more cabbage. Store in the fridge until you’re ready to serve.