This weekend, I went to a family wedding, southern style. It was beautiful, touching and entirely way too much food, as usual. For the reception, the family of the groom provided a feast of pork or chicken barbeque, chips and cole slaw and, of course, wedding cake. That called to mind the summer dinners we had when I was young and continue to have at any excuse, like weddings!
Cole slaw is such a versatile dish. It can go with sandwiches, like hot dogs and hamburgers, with fried chicken, even with a more formal dinner. And, for me, summer is the perfect time.
When I was young, my parents grew cabbage in the garden. Each summer, we harvested huge heads of cabbage and cole slaw was usually on the menu at least once during the hot days of summer. I used to help grate the cabbage, more often helping myself to the touch but tasty core of the head. Here is the recipe, as my family make it.
1 head of cabbage (medium), grated or cut finely
2 carrots, finely grated or cut
3/4 cup mayo
1 teasp. salt
1/2 teasp. pepper
1 tablespoon sugar
Combine all ingredients, chill in refrigerator at least an hour before serving.