Jamie Stolper
Food Editor's Note:
Most people like cole slaw, especially with a deli sandwich or at an outdoor barbecue. But ask them about their favorite type of cole slaw and you will get a wide range of answers. Some prefer creamy cole slaw, while others like a vinaigrette style. Some like it sweet, some not sweet at all, and others sweet and tangy. You can vary the vegetables (red or green pepper, yellow or red onion, celery) and the spices (celery seed, mustard seed, garlic). With this creamy version, you can even add nuts or raisins. To thin the very creamy dressing, add additional vinegar or a little bit of water. Cole slaw is a snap to make if you use a food processor with its separate blades for slicing, grating, and chopping. Or, try a vinaigrette-style cole slaw.
1/2 head medium cabbage, sliced (4-5 cups)
2 medium carrots, grated
1/2 green pepper, chopped
2 scallions, chopped or finely sliced
1 cup mayonnaise
1 1/2 tablespoons white vinegar (or to taste)
1 tablespoon sugar (or to taste)
1/2 teaspoon salt (or to taste)
ground black pepper to taste
1/4 teaspoon celery seed (optional)
Mix the cabbage, carrots, green pepper, and scallions in a large bowl.
In a separate bowl, stir together the mayonnaise, vinegar, sugar, salt, pepper, and (optional) celery seed until smooth. Pour over the vegetable mixture and toss until well coated.
Cover and refrigerate for several hours before serving.
Makes 6-8 servings.