sweet and creamy coleslaw

Remember when I got a tiny head of cabbage in my CSA a few weeks back? No? Well me neither. Because as I was looking for something else in the produce drawer, out rolled this sad little guy from the depths of the crisper.

He looked up at me, batted his little cabbage eyelashes and said, “You forgot about me. Please eat me now.” Since I’m never one to disappoint a vegetable, I chopped him up, sent him through my food processor and made cole slaw.

A date with the shredder blade of my food processor probably wasn’t the fate he was looking for when he rolled out from under the cilantro, but hey, what can you do?

This mayo-based cole slaw is sweet and creamy and similar to those you’d find in your everyday seafood restaurant. I’m not hating on vinegar and oil based slaws, they have their place as well, but mayo-based slaws will always have a special place in my foodie soul. Gimme a cup of cole slaw, a few hush puppies and a hunk of fried fish and I’m a happy girl. Who’s with me? Bueller? Bueller?

This slaw would be a great thing to add to your holiday spread this weekend!

The actual veggie part of the slaw is up to your own interpretation. I used cabbage, carrots and red onion. You could also always just pick up a pre-packaged bag of slaw mix. Easy slaw is easy. The real star of this is the dressing. Sweet, creamy and a bit tangy, it is made using ingredients you probably already have floating around your kitchen. So the next time a cabbage asks you to use it, you’re prepared.

Make sure you let this sucker marinate for a few hours before serving. The flavors are really spectacular after a few ours of melding in the fridge. Yum!

Sweet and Creamy Coleslaw

Makes about 4 servings

Ingredients:

• Approximately 3 cups of slaw mix (I used one small cabbage, 1 carrot and 1/2 of a red onion)
• 1/3 cup mayo
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon poppy seeds
• 2 tablespoons sugar
• Salt and pepper to taste

Directions:

1. Whisk together mayo, lemon juice, vinegar, poppy seeds, sugar and salt and pepper.
2. Pour over slaw mix and stir to coat.
3. Refrigerate for at least two hours before serving.