How great is it to hand down family recipes and traditions? It promotes a wonderful feeling of connection and continuity. My mom’s cole slaw recipe has been one of those cherished by a number of extended family members. Several years ago, I wasn’t able to locate my copy. Panic mode set in! My sister-in-law came to the rescue and forwarded a copy to me. Emergency averted!!
The original recipe is a bit more basic. I’ve embellished it by adding some texture and color. The dressing remains the same. No need to mess with success.
When cooking the base for the dressing, it is imperative that you continue stirring the entire time. It tends to thicken very quickly and you want to avoid lumpy dressing. Of course!
Make the dressing first. While it is cooling, prepare the vegetables. I use the food processor for everything but the carrot. By using a box grater, the carrot shreds are very fine.
This recipe makes a substantial amount of cole slaw …about 2 quarts. Unless you’re planning to feed a large group of folks, be prepared to share the fruits of your labor. No one will mind.
- 2 large eggs, beaten
- 1/4 cup vegetable oil
- 1/8 cup red wine vinegar
- 1 teaspoon dijon mustard
- 1/2 cup good quality mayonnaise
- 1 small onion, roughly chopped (4 ounces)
- 2 stalks celery, roughly chopped (4 ounces)
- 1/2 large green cabbage, cored and roughly chopped (20 ounces)
- 1/2 small red cabbage, cored and roughly chopped (15 ounces)
- 1 medium carrot, peeled (3.5 ounces)
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Combine the eggs, oil, vinegar and mustard in a small saucepan. Cook over medium heat, stirring constantly with a wire whisk. When thick and smooth, remove from heat and set aside to cool. Before blending with the salad, add the mayonnaise and stir well until incorporated.
Mince the onion and celery in the bowl of food processor with the blade in place. Transfer to a large mixing bowl. Remove the blade and insert the disc with the slicing edge. In several batches, process the cabbage through the feed tube until all is shredded. Empty contents into the mixing bowl with the onion and celery after each batch.
Using the coarse shred side of a box grater, grate the carrot by holding it on the diagonal producing longer shreds. Add the carrot to the cabbage mixture. Sprinkle the sugar, salt and pepper over the prepared vegetables and mix well.
Add the dressing to the cabbage mixture and stir well. Chill several hours before serving.
NOTE: If a creamier dressing is preferred, add additional mayonnaise until reaching the desired consistency.