Mom's Simple Southern Cole Slaw
My last visit home to North Carolina was just a week ago and when I arrived at Mom's, she had fresh Tilapia seared in brown butter, whole green beans and handmade corn bread waiting for me. Then, in about 5 minutes she whipped up a bowl of fresh, crisp Southern Cole Slaw to go with the fish, saying - "we have to have slaw if we're having fish". As I watched how simple this tangy/sweet/crisp side dish came together under her "done it a thousand times" skillful hands, I knew THIS would be my Simple Saturday dish to pass along to my readers. If I could bottle her love and send you that recipe, believe me I would - it's definitely the best!
Mom insists on making her cole slaw at the last minute because she says the cabbage should be cut only when needed, and the slaw should be cold and crisp - without smothering the cabbage taste at all, just accented.RECIPE: Simple Southern Cole Slaw
(amounts are approximated, because it's one of those "put-n-taste" recipes)
1/2 head of Cabbage (mom keeps this wrapped in foil for freshness in the refrigerator)
1 tsp. sugar
1 Tbls Apple Cider Vinegar
1 Tbls. mayonnaise
1) Slice the cabbage in long thin strips.2) Sprinkle the cabbage with the sugar, add the vinegar and toss.3) Add the mayonnaise and toss to coat thoroughly4) Season with salt and cracked pepper.**Optionally, you may add - celery salt, celery seed or garlic powder.
The next night we had Pulled Pork on Buns and of course more of this addictive Cole Slaw. In true North Carolina style, we had the slaw on top of the pulled pork with barbecue sauce.As soon as I returned home to California, I had to make this for my family. It was a little of wanting to share it with them, and a little of hanging on to my time with Mom. Of course, it didn't taste as good as hers, but that's how it should be, right?