Monday, April 6, 2009

Homemade Coleslaw

Coleslaw is one of those dishes that can accompany many dishes and compliment them well.  It goes well with burgers, chicken, brats, ribs and much more.  It's also one of those dishes that can be flavored to fit any taste.

I love coleslaw and always have; there have only been a few recipes for coleslaw that I haven't really cared for.  Spencer, on the other hand, has never really liked coleslaw.  One day, a while back, we went over to his brother and sister-in-law's house to grill out and one of the sides my sister-in-law was making was coleslaw.  I saw the ingredients she had out to put in there and they weren't the typical ingredients that I think of when I think of coleslaw.  This intrigued me and so I watched her make the recipe.  The end result looked very good but different than the coleslaws I'm accustomed to seeing.

I asked her where she got this recipe and she said that she had actually gotten it from one of her co-workers.  She said that her co-worker and her husband are very picky and that she found this recipe for coleslaw and it's the only one that they will eat.  So my sis-in-law took the recipe and adapted it to her and her husband's taste; and then I took it and adapted it to our tastes.  I'm not really sure of the original recipe source so if it's something that you've heard of or seen in a recipe book please let me know so I can give credit where credit is due.

Homemade Coleslaw


2/3 Package of coleslaw prepared cabbage
1/4-1/2 Cup mayo
2-3 Tablesppons yellow mustard
1/3 Cup onion, diced
3 Tablespoons sweet relish
3 Tablespoons dill relish
1/2 Tablespoon dill pickle juice
Salt and pepper, to taste
Sharp cheddar cheese, shredded


In a large bowl mix together cabbage, mayo and mustard.  Once ingredients are combined and to the desired consistency add the diced onion and both relishes and mix together well.  Add in dill pickle juice, salt and pepper and mix.  Once ingredients are combined and mixed well place in a serving bowl. 
Once it's transferred to the serving dish top with the shredded cheddar cheese and refrigerate until ready to serve.
Recipe source: my sister-in-law, Andrea

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