Cole Slaw Plain and Simple

For this summer cookout salad you will need 1 head of cabbage or 1/2 head each of a green cabbage and a red cabbage, cider vinegar, salt, sugar, mayonnaise, prepared horseradish, baby carrots, raisins and or dried cranberries.

I start by hand shredding some cabbage. I like to mix green and red cabbage, about half a head each. Here is just a small head of green cabbage because I didn't have any red on hand.

It shreds to about 8 cups. Then add 1/4 cup of cider vinegar, 2 teaspoons of salt, and enough water to cover the cabbage. Allow to soak in the vinegar water for at least 30 minutes to an hour while you prepare the rest of the ingredients and go read a chapter of my memoir.

I like the baby carrots because I am too lazy to peel carrots; besides we always have some in the fridge because our dog, Benni, likes them as a bedtime snack. 

 Grate up about a cup of carrots.

Drain the cabbage, but do not rinse it.

Add about 1/3 cup of mayonnaise, 2 heaping tablespoons of prepared horseradish and 1 tablespoon of sugar. Mix well. Then add the shredded carrots, 1/2 to 2/3 cup of raisins and/or dried cranberries.

NOTE: This is not my preferred brand of horseradish - there is a local brand - Martin Rosol's White Horseradish - that is much better and I think it makes all the difference in the flavor. It is coarse ground white horseradish.

Add those ingredients and mix well to coat all the cabbage with the mayo and horseradish. Let the coleslaw sit in the refrigerator for several hours. (read a couple of chapters of my memoir).

Serve with your barbecued chicken, grilled hot dogs, bratwurst, or kielbasa.

Happy summer! Dinner's (almost) Ready!