Cold and Creamy Cole Slaw
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Cold and Creamy Cole Slaw .......................................
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Coleslaw, sometimes simply called slaw in some American dialects, is a type of salad consisting primarily of shredded raw cabbage. It may also include shredded carrots or bell peppers. Our version of this cold and creamy dish includes refreshing cucumbers. Perfect for fish fries.
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 • There are many variations of a coleslaw recipe which include the addition of other ingredients, such as red cabbage, pepper, onion, grated cheese, pineapple, or apple. 
 • What distinguishes Coleslaw from cabbage as a condiment is that it is mixed with a dressing which traditionally consists of vegetable oil and vinegar or a vinaigrette. 
 • In the U.S. coleslaw also contains buttermilk or mayonnaise (or its substitutes), and carrot; although many regional variations exist, and recipes incorporating prepared mustard are also common. Barbecue slaw, also known as red slaw and commonly found in the Piedmont region of North Carolina, is made using ketchup and vinegar rather than mayonnaise.

Ingredients

 • 1 cabbage head
 • 1 carrot
 • 1 cucumber
 • 1 small onion
 • 8 ounces of sour cream
 • 1/2 cup mayonnaise
 • 2 tablespoons vinegar
 • 2 tablespoons sugar
 • 2 teaspoons celery seed
 • Salt and pepper to taste

Note: some people like to add a dash of hot sauce and bell pepper lovers will dice up one small one.
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Steps
1. - Dice, chop, grate or put in a processor cabbage, onions and carrots.

2. - Cucumbers will turn to mush so do not put in processor. Dice them a medium size dice. Leave the skin on or cut it off- it doesn't matter. I like to leave the dark green skin on because it makes the salad colorful. If you have a hard time chewing, then cut it off.

3. - Combine cabbage, carrot, cucumbers, and onion in a large bowl.

4. - In another bowl, combine remaining ingredients. Mix well.

5. - Pour dressing mixture over slaw, and chill until ready to serve, or serve immediately.

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A variety of seasonings, such as celery seed, may be added. The dressing is usually allowed to settle on the blended ingredients for several hours before being served. The cabbage may come in finely minced pieces, shredded strips, or small squares.














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Tips
 • Be sure to cover before refrigerating. 
 • The slaw will stay fresh for 4 or 5 days. It will taste it's best on day 2!
 • Chill for at least 2 hours before serving for best flavor.
 • Add a splash of lemon juice. It really brings out the flavors.
 • Hot sauce or red pepper can be added for a snap on the tongue. But not much!

Warnings
 • You must keep ingredients cold until ready for use and you must keep slaw cold afterwards as well.
 • Always keep in the refrigerator when at home or in a ice chest when at a picnic.
 • Be careful when grating or chopping.
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How-To Articles:
 •  Party Planning ideas
 •  How to seat dinner guests 

Salad Related
 • Potato Salad
 • Types of Salads
 • Salads based on food items

Coleslaw is a member of a family of similar dishes:
Broccoli slaw / Cheeslaw / Chow-chow / Kimchi / Sauerkraut
Curtido / Suan cai / Pao cai



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Resources:  This article is licensed under the GNU Free Documentation License. It uses some material from slaw Wikipedia/article /and other related pages. Top Photo by: strph
How Is Coleslaw Eaten?
 • Coleslaw is generally eaten as a side dish with foods such as barbecueFrench fries, and fried chicken
 • It is also a common sandwich ingredient, placed on barbecue sandwiches, hamburgers and hot dogs along with chili and hot mustard. It is sometimes seen in delicatessens on variants of the Reuben sandwich - with coleslaw substituting for the sauerkraut and dressing, the meat being either pastrami or corned beef, and the sandwich commonly called "Rachel" instead of "Reuben" (also simply "Corned Beef Special"). 
 • A variation of coleslaw made with vinegar and oil is often served with pizza in Sweden.
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& so should you!