This cole slaw uses the same cabbage base as the Freezer Slaw recipe but with different additions.
Check out my secret weapon to getting the perfect cabbage dice for my cole slaw, for German red cabbage and scalloped potatoes!
This cole slaw is very colourful and you can get creative with the additions. In the creamy cole slaw I like green onions and coarse ground black pepper. But you can add sweet peppers, hot peppers and /or corn to up the veggie factor even more.
When I was growing up cole slaw was a staple in our house and ‘de rigeur’ at Thanksgiving and Christmas dinners. It was an essential part of the leftover meal- white turkey sandwiches with mayo and cranberries on soft white bread with a side of left over slaw.
My Mom always put a few dashes of Lowry’s seasoning salt in hers. Lowry’s is quite a distinctive seasoning and it never fails to bring back years of memories for me. I can highly recommend it to jazz up this cream cole slaw but over the years I have come to appreciate just a dash of salt and black pepper for seasoning.
The right size of dice for your cabbage makes a big difference. Too coarse and the salad is cumbersome to eat and seems a bit dry somehow. Too fine and it gets too watery because the cabbage releases a lot of water. I like a medium cut and my old fashioned cabbage grinder is perfect for the job. Most food processors cut it too finely for my taste and I have fiddled with the disks and number of pulses to try to keep the cabbage from getting too finely diced. The next best thing as far as I am concerned is the old fashioned box grater…the large holes on the broad side. That is very labour intensive if you are making it for a crowd though.
Experiment with whatever appliance you have. I would suggest in general go for a coarser cut and then roughly knife chop it to get it down to a medium dice. Once you go too fine there is no going back!
Once your cabbage and accents are chopped stir them together. You can hold them like this for the better part of a day or even overnight. Just put the dressing on about 30 minutes before serving so it has time for the flavours to meld.
Leftovers have a special place in my heart but the dressing gets a bit soupier the next day as the cabbage releases a bit of water.