Low Country Cole Slaw

Cole Slaw

Despite having been raised in the South, where some of my earliest memories include being fed Carolina barbeque since I was old enough to chew food, I have never been able to tolerate the taste of any traditional coleslaw. However, that all changed last summer when my good friend Lt. Col. John Robinson fixed this recipe for me after we both competed in the Charleston Air Force Base Triathlon in August. Not only was I able to force it down during our post-race barbeque, but I actually enjoyed it so much that my attitude toward coleslaw has changed completely. This recipe is nice and light with a pleasant balance of pungent flavors that makes a great addition to a summer menu whether you are grilling out or not. It makes 8–12 servings.

Ingredients:

1 Head of cabbage

1 onion

1 bunch of cilantro

2 carrots

1 Jalapeño pepper diced (or pepper of you choice)

1/2 cup of white vinegar

1/8 cup of sugar

2 tablespoons of olive oil

2 tablespoons of mayonnaise

salt and pepper to taste

Preparation:

Chop the cabbage, add chopped onion, jalapeño pepper, and grated carrots. Add chopped cilantro to taste (1 cup, half a bunch . . . whatever you like!). Then add salt, pepper, sugar, olive oil, mayo, white vinegar, and mix it all up. Let it sit in the fridge and marry up for an hour or so and serve.

 

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0 thoughts on “Low Country Cole Slaw

  1. OK Brandon! This looks awesome!!! I can sense a celebration coming on with this included in the next family gathering! thanks once again for sharing the wisdom that you have acquired in your travels. Be well!

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