Old Fashioned Coleslaw

Coleslaw is an inexpensive way to feed a lot of people. A single cabbage when shredded expands to fill every bowl in your kitchen; it's as if there's a 'cabbage vacuum' out there in the upper atmosphere just waiting for someone to get out a food processor. Coleslaw is a great salad to make for the Thanksgiving meal because it can be made a  couple of days ahead and kept in the fridge.  

This very tasty cabbage recipe was adapted from one I found at About.com.Southern Food. Interestingly, Southerners must be coleslaw purists; the original recipe included cabbage and no other vegetable.  I'm not so pure, and so added some onion and carrot for additional flavour and colour.

 

Ingredients:

• 1 1/2 pounds of cabbage, shredded 1/8" thick
• 1 cup of julienned or shredded carrots (julienned are crunchier, less mushy)
• 1 small white onion shredded
• 2/3 cup sugar
• 1/3 cup white vinegar
• 1 teaspoon salt
• 1 cup whipping cream

Preparation:

 

Shred the cabbage, onion and carrots in a food processor. Cabbage can also be shredded using a metal grater or a very sharp knife, as my Aunt Dorothy used to do. Place the shredded vegetables in a large bowl. Cover and refrigerate until well chilled. Mix the sugar, vinegar, and salt in a small bowl. Add to the veggies and toss well. Add the cream and toss again. Cover and refrigerate for 30 minutes. Season with additional salt and pepper. Serves 10 to 12.