Simple Coleslaw

If you have ever been to the South you may have noticed this delightful dish being served up next to your brisket, ribs, etc. While it makes the perfect pairing for BBQ,  this staple is not limited to southern cuisine.

Cleaning out the fridge to make way for this weeks grocery run I noticed I had a whole cabbage that would go bad if I didn't make use of it. One big batch of this delicious dish later I have the perfect pairing for veggie burgers, a filler for hummus sandwiches and more.

Generally coleslaw has sugar and celery seed in it, however, I made this batch super simple without either and still loved the flavor. If you do not have a food processor it is also no problem, this dish works great when finely chopped by hand.

Ingredients

1 whole cabbage
1 small white onion
2 cups of diced carrot
2 tablespoons of mayonnaise
2 tablespoons of white vinegar
2 tablespoons of lemon juice
1 pinch of garlic powder
1 teaspoon of celery seed
salt/pepper to taste

Directions

Chop your head of cabbage into quarters, leaving one quarter to the side. In a food processor individually process each quarter batch of cabbage and then place into a large mixing bowl (I chopped in 3 separate batches to avoid over processing)

Separately process your carrots and then onions to a fine consistency, adding them to your large mixing bowl

Chop your last quarter of cabbage by hand and then add to your mix

Add the mayonnaise, vinegar, lemon, garlic, celery seed, salt and pepper (I was generous with the salt)

Mix well, cover and let sit in fridge for a few hours before serving for best flavor