Do you love coleslaw? I’ve found it’s one of those things that you either love or you hate. There aren’t many people out there saying, “yeah, it’s ok.” We are a coleslaw loving family. The best I’ve ever had is at Abner’s down in Mississippi. It’s all creamy and super peppery, rocks my world mostly. And even better, it rocks my boys worlds too! Seriously – we always have to order our boys their own coleslaw because they do not want to share.
This recipe makes a bunch and is just so pretty in presentation, you’ll want to make it for a crowd. Be sure and make this in advance though, you definitely want it to have a chance to marinate for at least 2 hours before serving. Next time you have BBQ or a fish fry, be sure and serve this with it.
1/4 head green cabbage
1/4 head red cabbage
1 large carrot, peeled, ends removed
1 green onion (will have about 3 sprigs on it)
1/4 cup mayo
1/3 cup plain yogurt
1/2 tsp seasoned salt (be sure it’s msg free)
1/2 tsp black pepper (I like it really peppery, you could start with 1/4 tsp)
1 tsp fresh, minced parsley (dry will work too)
1 tablespoon sugar
1 tablespoon vinegar
1 lemon wedge, juiced
In a bowl combine mayo, yogurt, salt, pepper, parsley, sugar, vinegar and lemon juice, wisk well and set aside. In a chopper or food processor with the shredding attachment, in small batches shred your cabbage. You want it to be just shredded, but not overly minced, so if you only have a blade attachment, be sure to lightly pulse so you don’t over process. Feel free to chop it all by hand but this process is much simpler. Once all cabbage is shredded, put it in a big bowl. Next, chop green onion and carrot until minced evenly (or in the processor with the blade, only this time we want it to be minced). Mix carrot/onion mixture with cabbage and pour dressing over everything. Stir really well to combine and let marinate in the fridge for at least 2 hours, stirring here and there to coat.
Serve with bbq, fish or chicken. Enjoy!
*Adjust the seasoning to your taste. I’m not a big sweet coleslaw fan but if you are, add another tablespoon of sugar to your dressing. Also, this can be done with a 1/2 head of one type of cabbage, the bi-color is just for presentation