SIDES & SALADS

Mom’s Coleslaw

TESTER’S COMMENTS

While this slaw tastes like traditional coleslaw, it’s a bit “lighter” because the dressing uses so little mayonnaise—and that was a welcome change.

–D.T.

 

Slaw:

 

2	carrots, shredded
½	head cabbage, finely shredded
½	stalk celery, minced
¼	onion, minced

 

Dressing:

 

2	tablespoons mayonnaise
1	teaspoon white vinegar
1	teaspoon red-wine vinegar
½	teaspoon brown mustard
⅛	teaspoon paprika
1	packet Splenda
	pinch of salt and freshly ground black pepper
¼	cup half-and-half

 

For slaw: In a bowl, combine carrots, cabbage, celery, and onions and set aside.

 

For dressing: In another bowl, combine mayonnaise, vinegars, mustard, paprika, Splenda, and salt and pepper. Whisk to blend. Drizzle in half-and-half slowly, whisking until thick.

 

Pour over slaw mixture and stir to coat. Cover and refrigerate for at least 1 hour before serving.

 

Makes 4 to 6 servings.

 

My mom has always made this slaw to put over her hotdogs or BBQ sandwiches. I only altered it with the Splenda because my husband is diabetic. I think it comes out so much better with this substitution because you get no undissolved grit from the sugar.

Kelly Light, St. Petersburg, Florida

 

---

The word “coleslaw” comes from the Dutch word koolsla, meaning cabbage salad.

---