Coleslaw is one of those crazy dishes that has about a thousand different variations. Some people make it with mayo. Some with vinegar. Sometimes it is sweet. Sometimes it is sour.
My coleslaw is more of a combination recipe, and it has the bite of Chesapeake flavoring (like you are eating crabs out on the back porch or cooking fish and chips).
- 1 ½ lb. green cabbage, quartered, cored and shredded
- 5 tablespoons cider or malt vinegar
- 1 teaspoon Old Bay Seasoning, plus more for additional seasoning
- 2/3 cup mayonnaise
- 1 small onion, grated (optional)
- 2 medium carrots, grated
- 1 tablespoon sugar
- In a large mixing bowl, toss the cabbage with the vinegar and Old Bay.
- Grate the carrots and onion directly into the bowl.
- Add the mayonnaise and toss well.
- Add sugar and remix.
- Sprinkle with more Old Bay to match your taste preferences.
- The slaw can be served immediately, but it is much better, more melded and tender, if allowed to stand and tossed occasionally for 30 minutes to 1 hour.
- For a very limp slaw, refrigerate several hours or overnight.