Mama and I are a lot alike in many ways. One thing we have in common is that we always forget the coleslaw (and deviled eggs) in the fridge when it’s time to eat. We usually remember about half way through supper but sometimes we forget altogether and have a laugh at ourselves when we’re putting the leftovers away and find it.
Now, I know there are lots of cool coleslaw mixes out there and you can buy the pre-shredded cabbage nowadays but if you want real-deal Southern-style coleslaw, you've got to shred your own cabbage.
If you have a food processor, that’s awesome, but you can easily shred a head of cabbage with a hand-held box grater in just a few minutes. If you've never done it before and find the thought a little daunting, just cut the cabbage into eight wedges, cut out the core, and shred it “against the grain” - one wedge at a time.
I like my coleslaw with a little horseradish because it has a nice bite but if you want to leave it out, feel free. This recipe makes a moist, slightly sweet coleslaw with just the right amount of twang.
1 head of cabbage, finely shredded
1 carrot, finely shredded
1/2 cup mayonnaise
1/3 cup granulated sugar
1/3 cup milk
3 tablespoons white vinegar
2 teaspoons grated horseradish (or to taste)
3/4 teaspoon salt
1/2 teaspoon pepper
Add shredded cabbage and carrot to a large mixing bowl; set aside. In a smaller bowl, combine remaining ingredients and mix well. Add mayonnaise mixture to cabbage and carrots and mix well.
Cover tightly and refrigerate until ready to serve. After you say the blessing, get up and go get the coleslaw out of the refrigerator and put it on the table too.