For the Love of Simple, Southern Cooking

I’m pretty lucky to have been raised in the South, where so many dishes are basic, simple to make, easy to recreate.  I’m sure I learned to enjoy vegetables from the way my mother cooked them, steamed or boiled with nothing more than a little salt-and-pepper to enhance the flavors.

Mom must have figured out I had a good palate when I was a teenager, for I somehow earned the regular role of Taster of Mayonnaise-Based Sweet Dressings for cole slaw, carrot-raisin salad and apple salad – which are all essentially the same basic recipe with variations on the acidic ingredient – though, in proper form for someone in such a role, I created ‘rules’ for which acid went best with each salad.

I still love these rich, creamy, sweet salads with a hint of sour and so much crunch, and I was pleased to take over making both the dressings and the salads as I grew older.  The trick, I learned, is to balance the creaminess of the mayonnaise with the sweetness of sugar (or whatever sweetener you’re using) and the bite of the acid.  I started by using white vinegar or lemon juice, but have recently begun experimenting with apple cider vinegar because of its profound health benefits and presently wonder at the flavor complexity that lime juice might create.

My favorite cole slaw is super-simple:  hand-shredded cabbage, grated carrots, a (very) little salt and pepper, and the dressing.  And, though it’s good pretty much immediately (and sometimes far too hard to resist), I always like the salad best when it’s marinated for a day or two, after the carrots and cabbage start to soak up the vinegar, pickling just a bit.

Southern Cole Slaw, Meri’s Way

1/3 head cabbage

2 medium carrots (skins on), cleaned well

4 heaping Tbsp real mayonnaise

3 Tbsp apple cider vinegar

2 Tbsp white vinegar

5 Tbsp dark maple syrup

salt and pepper to taste

Using a chef’s knife, carefully shred the cabbage along the grain into 1/8 to 1/16-inch-thick lengths.  Cut lengths into 4-inch pieces; place in a large mixing bowl.  Grate carrots into bowl; toss with cabbage to distribute well.  Season lightly with salt and freshly-ground pepper; toss again to mix.

In a small mixing bowl, add mayo, vinegars and syrup; whisk to combine.  Taste and add, a teaspoon at a time, more mayo, vinegar and/or syrup to taste, whisking well between additions.

Pour dressing on slaw; toss and stir to coat.  Taste for seasoning.

Cover bowl and let rest in refrigerator for up to two days; mix to coat at least once each day, and immediately before serving.

Serves 6-8

Author: meredithlmm

Entrepreneur • Writer • Poet • Lover of Great Wine, Food, Cocktails, & Brewed Beverages • My best friends are feline 🐈🐈‍⬛🐈‍⬛ View all posts by meredithlmm