First things first, I have no clue who Nancy is. This recipe comes from Paula Deen’s . I imagine that Nancy is perhaps someone who used to work at the restaurant, or maybe one of Paula’s girlfriends. Who knows. It doesn’t make a difference.
My earliest memories of coleslaw is of that minty green stuff that you get at KFC. When I was younger I used to regularly consume the KFC and it obviously comes with fries but then you also get to choose a side! The sides in Canada aren’t as exciting as in the U.S. We usually only get to choose between potato, macaroni, coleslaw and maybe a vegetable salad. For the longest time coleslaw was my default. I don’t even think I liked it at all but I kept on choosing it (years later the potato salad became my default).
I’m not sure when I discovered what real coleslaw was but thank goodness I did! Coleslaw is a critical part of my barbecued foods consumption. I can’t have a pulled pork sandwich without some coleslaw goodness on top. Well, I guess I could but it’s just not the same.
I’m in the camp that likes a bit of a crunchy coleslaw that’s not too heavy on the dressing. I can’t do the soupy coleslaws. I love a coleslaw that adds some texture to whatever you’re eating it alongside of.
My go-to recipe is the above mentioned slaw courtesy of Paula Deen. Trust me when I say not only is it super easy, it has the right balance of flavours. I love the tip of combining the sugar and onions to tone down the onion flavours – brilliant! I also use the pre-packaged, shredded coleslaw mix from the supermarket to make things even easier.
While the days of summer are quickly away, definitely take this to your next barbecue or picnic.
Nancy’s Coleslaw
1 medium onion, chopped
1 cup sugar
1 cup vegetable oil
1/2 cup cider vinegar
1/3 cup mayonnaise
1 teaspoon salt
1/2 teaspoon celery seed
1 medium green cabbage, cored and shredded
Combine the onion and sugar in a bowl and let stand for 30 minutes.
In a separate bowl, combine the oil, vinegar, mayonnaise, salt, and celery seed and add to the onion mixture.
Either pour the mixture in a jar with a lid and shake to mix or whisk vigourously in the bowl.
Put the cabbage in a bowl and add the onion mixture a bit at a time until well-dressed but not overdressed.
(Recipe from )
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What a great coleslaw recipe, this looks delicious!
It really is a staple in my house
Aren’t foo discoveries great. “Oh that’s what it’s supposed to taste like..WOW”. I had a similar revelation the first time I tasted real maple syrup as compared to pancake syrup.
This looks like a goo recipe.
i can totally relate to the maple syrup revelation. so much better than the HFCS stuff!