Last week, a friendly farmer gave me a huge head of cabbage he’d just harvested from his field. I carried my treasure home with dreams of fried cabbage and homemade coleslaw dancing in my head.
The fried cabbage I cooked that very night on the side burner of our gas grill. The slaw I made this past weekend to go with some pulled pork barbecue I slapped together for the Crock Pot. While I was making the slaw, I thought about how simple it is if you have a food processor.
Chop cabbage, whiz it in the food processor, dump it in a bowl. I didn’t even peel the carrots – just scrubbed them and trimmed them and threw them in the food processor, as well. But then it came down to the moment of truth: Should I use a bottled slaw dressing or make homemade dressing?
Well, honestly, I’ve never made homemade slaw dressing. Isn’t it just mayonnaise and vinegar and sugar? Howard picked up a bottle of Marzetti’s “Simply Dressed” coleslaw dressing made with olive oil. I wasn’t crazy about it at all. I added more celery seed and a couple of tablespoons of prepared horseradish to liven it up. As a side note, I have used Marzetti’s Creamy Coleslaw dressing, which comes in a bigger jar, and thought it was better.
As for pre-shredded and bagged coleslaw mix, you can have it. I don’t think it’s nearly as good as freshly chopped cabbage and carrots, with their natural juices mingling with the coleslaw dressing as it sits in the refrigerator. But that’s just my opinion.
If you’ve got a great homemade coleslaw dressing recipe, one with some nice bite and not overly sweet, it would be great if you would share it with us. Heck, if you have a homemade slaw recipe at all, we’d love to hear about it. Tis the season for one of the coolest, easiest side dishes around!