Best Creamy Coleslaw
Mom used to say the secret to the best coleslaw was adding enough onion! Coleslaw can take many forms but the tangy sweetness in this recipe is always great with outdoor BBQ, smoked meat and our slow cooker pulled pork. It comes together in minutes and you can serve it again the next day.
I like to chop the cabbage up using my small food processor – not too fine, since cabbage will turn to liquid very quickly.
One medium sized head of green cabbage
2-3 small cooking onions
2-3 medium carrots
1 1/2 cups mayonnaise or your favorite salad dressing
2 tbsp. sugar
Salt and pepper
Pinch of paprika
Preparation: (Prep time – 30 minutes)
Cut the cabbage into chunks and shred in your food processor – but pulse only, so that you get a coarse grind.
Chop the onion and the carrots in the food processor as well, chopping both finely.
Place into a large mixing bowl, add the sugar, salt, pepper, paprika and mayonnaise and blend well.
Sprinkle with paprika and place in refrigerator until ready to serve.