Best Coleslaw

What is a picnic, barbecue, cookout, or any other summer occasion without good, creamy coleslaw? Earlier, I posted a nice sweet-and-sour coleslaw recipe that is marinated and very good (see recipe list at left), but sometimes you just have to have the real, mayo-laden original. Here's the recipe for my favorite coleslaw ever. I won't say it is healthy (though you certainly can substitute Splenda for the sugar and low-fat mayo for the real stuff), but it is certainly good!

Coleslaw
For dressing:
1/2 c. mayo (Bama or Duke's are good choices)
1/2 t. celery seed
2-3 drops hot sauce (my favorite is Texas Pete)
3 T. onion dry chopped onion
1/2 c. buttermilk, or less for thicker dressing
1/2 t/ salt
1/4 t. black pepper
1/4 c. "sweet" milk
1/4 c. sugar
1 t. dill pickle juice

For slaw:
6 c. shredded or chopped cabbage
1 c. shredded carrots

Mix dressing ingredients and let stand for 15 minutes or so to rehydrate the onion. (The amount of milk and buttermilk can be adjusted to suit your preference. I personally don't like soupy slaw.) Mix dressing with veggies.

Sweet & Sour Coleslaw (Low-fat, Low-carb, Low-cal fun!)

Macon, Georgia, like many Southern towns, is home to some fantastic cooks. One of those great cooks first taught me to make this wonderful slaw. The sweetness and the tang and the subtle spice lend a taste just as satisfying as with a creamy mayo-based dressing without any of the heaviness. I replace the sugar with Splenda or one of the Splenda-like store brands, but if you're not worried about stuff like that, go ahead and use the real stuff. Either way, you'll love this one. Be prepared to send your guests the recipe ...or just send 'em to http://www.thesoutherndish.com/! Don't forget to email us your favorite coleslaw recipe if you would like to share: thesoutherndish@gmail.com.

Sweet and Sour Slaw
1 large head cabbage, washed, drained, cored, and shredded (or use the bagged kind!)
1 large green bell pepper, seeded and finely chopped
1 large carrot, shredded
1 small sweet onion (Vidalia or Texas Sweet are the best, of course), finely minced
1/2 c. granular sugar substitute, such as Splenda (or sugar)
1 t. salt
1 t. celery seed
1 t. mustard seed (you can substitute 1/2 t. ground, dry mustard)
1 1/2 cups white vinegar
black pepper, to taste

Mix all vegetables together in a large bowl. Whisk together the remaining ingredients in another bowl and combine with vegetables. Cover and refrigerate several hours or overnight.