Basic Cole Slaw Recipe       (see Vivian Howard Version Below)
What a great side dish for roast chicken or barbecued ribs!  And of course this recipe is a must for adding to my pulled pork sandwich recipe.  It can be made in minutes but you may want to let it cool for a couple of hours; that’s when the cabbage weeps a bit and adds its moisture to this recipe. If you are lucky enough to have a local food store stock bagged shredded cabbage, by all means use it.  It is a terrific time saver and if the bag is fresh dated then it compares with cabbage you shred yourself.  I don’t miss shredding the cabbage at all since it is such a boring and tedious task.  I use a 14 ounce bag to go with this recipe and it works out just right.  Do not use a bagged cole slaw “kit” since that comes with prepared sauce that you will not use and so it contains much less cabbage and that will not be enough to go with this recipe. No store bought cole slaw can compare to this fresh made recipe.  The vinegar is sharper and the cabbage is crisper. Try it and see. Ingredients: ⅔ cup mayonnaise, not a lite version 3 tablespoons minced dill pickle or else prepared pickle relish 2 tablespoons vinegar 1 tablespoon sugar ½ teaspoon non-iodized salt ¾ teaspoon celery seed 14 ounces shredded cabbage and carrot combined, bagged is okay Adapted from a recipe found in Bon Appetit magazine Optional:  Some paprika for a garnish/topping The main ingredients here are just the mayonnaise and the vinegar.  You can experiment with the other ingredients to find out what you like best. Mix all the ingredients except for the cabbage together in a large bowl.  Then fold in the cabbage and chill for a few hours if possible then serve.  It will come out okay if you have no time to chill the cole slaw, but it will be a little less creamy.  You can serve it in a bowl topped with a sprinkling of paprika for a classic look. Vivian Howard Cole Slaw Version What a great upgrade to standard cole slaw, with typical VH accent on acid and multiple flavors.  Everyone in my family agrees that this is the best slaw they’ve ever had. Ingredients For the dressing: ½ cup mayonnaise ¼ cup sour cream 1 tablespoon sugar ½ teaspoon salt 2 tablespoons apple cider vinegar – a VH staple ¼ cup+ pickled ginger, drained (see note) (Do Not Omit) For the slaw: 2 large apples, peeled and roughly chopped 1 large bag prepared cabbage slaw, 14 ounces or so (Original recipe calls instead for 1 sweet potato and 2 beets, shredded in a food processor or mandolin.) ¼ cup fresh mint (may omit) 4 green onions, sliced thin (may omit) Paprika for garnish Just whisk together the ingredients for the dressing, add all the other stuff and chill.  Garnish just before serving with the paprika otherwise the paprika will darken in color with time. Ginger Note:  You can use pickled ginger bottled made for sushi or make your own.  ½ pound ginger root, peeled 1 ½ teaspoons salt 1 cup rice vinegar 1/3 cup sugar Chop or slice thin the ginger, stir in with the salt and let the ginger juices weep out for 30 minutes and set aside.  Boil the sugar in the vinegar just long enough so that all the sugar dissolves, then cool.  Then combine everything in a jar to pickle.  Recipes say to let things sit for a week but I have had good results in a couple of hours.  This makes a great addition to the slaw so don’t skip it.  
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