Confession: I NEVER measure when I cook. Bake, yes, but cook, no. I am probably not the best one to have a food blog. I write down all of these measurements for you and yet, I really just throw things together and then make an educated guess as to how much it was. I hope things turn out ok when you make them. Please tell me if something just does not seem right.
That aside, here’s my go-to coleslaw recipe these days. I really have no idea how much mayonnaise and sugar I used. I hope these proportions turn out a tasty result if you should decide to try it.
I especially like the black pepper in this recipe. I had never thought to use it in coleslaw but I really think it makes a difference.
This recipe hails from an aunt of mine. She once made the most delicious coleslaw at a family get together. I asked her for her recipe and of course SHE never measures either. So she told me what she threw together and this is what I have come up with. I still think her version was tastier but it’s probably because I can’t bring myself to put in more sugar. And if I remember correctly, she used celery, too. So go ahead and make those changes if you want.
Recipe adapted from Aunt Shirley’s
6 – 8 cups thinly sliced cabbage (like, really thinly sliced)
2 cups shredded carrot (1 huge carrot ought to do it)
3/4 cup real mayonnaise
3 T sugar
1 T red wine vinegar
1/2 t salt
1/4 t freshly ground black pepper
Mix everything together. It’s good immediately but I like it best if refrigerated for an hour or so…gives it time for the flavors to meld. I even love this leftover the next day for lunch, if it lasts that long.
Serves: probably 8 but we usually scarf it down in one meal