It depends on what I will be eating with the slaw...if I plan to have it on Hot dogs (with a good hot dog chili) then I just want it chopped very fine and adding some salt, pepper and mayo...same for hamburgers and Pork BBQ.
If having fish or other entrees then I will make it with a few more ingredients...and not chopped as finely.
I agree with Jo. Here are the two recipes I use the most.
I got this recipe from the July 1974 issue of Family Circle. There was a Grass Roots Cook article about a Mrs. McCollum, a farm wife in North Carolina, which contained several of her recipes. We absolutely love this slaw. I get many requests for the recipe. As Mrs. McCollum said, “It just gets better and better the longer it sits in the refrigerator.”
1 large cabbage (about 3 pounds), trimmed, quartered, and cored
1 medium-size sweet green pepper, cored, seeded, and minced (for color use ˝ green pepper and ˝ sweet red pepper)
1 medium size sweet onion, (Bermuda or Spanish), peeled and chopped fine
1 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seeds
1 cup cider vinegar
2/3 cup vegetable oil
With a sharp knife, slice each cabbage quarter very fine; combine with green pepper and onion in a large bowl and toss to mix.
Mix sugar, salt, mustard, and celery seeds in a small saucepan; add vinegar and oil and let come to a boil over moderate heat, stirring until sugar dissolves. Pour over cabbage and toss well to mix. Cool to room temperature, then cover and refrigerate until ready to serve.
Note: This makes such a large amount, I normally half the recipe.
Joe Vigne’s Coleslaw
I took this recipe from the Fort Worth Star Telegram when I first moved to Arlington in 1989. It was said to be the recipe for the much sought after coleslaw sold at an old BBQ restaurant in Arlington Heights in Fort Worth – Old Joe Vigne’s BBQ. This slaw is so, so, so good. We just love to eat it (sometimes just by itself). It is a wonderful, creamy coleslaw.
1 small head cabbage, shredded
2 large carrots, shredded
3 scallions, chopped (I use the whole bunch of scallions)
1/3 cup sugar
1/4 cup apple cider vinegar
1/3 cup evaporated milk
1 T prepared mustard
1/3 cup mayonnaise
Toss vegetables together.
Combine sugar and vinegar and stir until sugar dissolves. Add evaporated milk and mix well. Add mayonnaise and mix well. Pour over vegetables and toss. Serves 6