Are you ready to experience the ultimate creamy coleslaw? This recipe, inspired by the legendary Brenda Gantt, is a taste of Southern comfort food at its finest. It's incredibly easy to make, perfect for potlucks, barbecues, or a simple weeknight meal. Forget those bland, watery slaws – this one is bursting with flavor and texture, thanks to Brenda’s secret ingredient (we'll get to that!). Get ready to impress your family and friends with this delicious and surprisingly healthy side dish.
Ingredients:
- 1 medium head of green cabbage, thinly sliced (about 6 cups)
- 1 medium carrot, shredded
- 1/2 cup mayonnaise (best quality you can find!)
- 1/4 cup apple cider vinegar
- 2 tablespoons sugar (granulated or powdered)
- 1 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Brenda's Secret: 1 tablespoon of Dijon mustard (this adds a wonderful tang!)
Instructions:
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Prep the Veggies: Start by thinly slicing the cabbage. You want nice, delicate pieces for optimal texture and to ensure even dressing distribution. Shred the carrot using a grater or food processor. Combine the cabbage and carrot in a large bowl.
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Whisk the Dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, pepper, and Dijon mustard until smooth and creamy. This step is crucial for a perfectly emulsified dressing that won't separate.
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Combine and Chill: Pour the dressing over the cabbage and carrot mixture. Gently toss until all the vegetables are evenly coated. The beauty of this coleslaw is that the flavors meld and deepen as it chills. Cover the bowl and refrigerate for at least 30 minutes, or even better, for a couple of hours before serving. This allows the cabbage to soften slightly and absorb the delicious dressing.
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Serve and Enjoy!: Once chilled, your creamy coleslaw is ready to be enjoyed! Serve it alongside grilled meats, fried chicken, pulled pork – the possibilities are endless.
Tips for the Best Coleslaw:
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Thinly sliced cabbage is key: Avoid using a food processor to shred the cabbage as it can make it mushy. Use a sharp knife for best results.
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Don't overdress: Start with the recommended amount of dressing and add more only if needed. You want the cabbage to be coated but not swimming in dressing.
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Fresh ingredients matter: Use the freshest vegetables you can find for the best flavor and texture.
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Adjust to your taste: Feel free to adjust the amount of sugar, vinegar, or Dijon mustard to your liking.
Variations:
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Add some crunch: Incorporate chopped pecans, walnuts, or even sunflower seeds for added texture.
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Spice it up: Add a pinch of red pepper flakes for a little kick.
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Make it sweeter: Increase the sugar slightly if you prefer a sweeter coleslaw.
Nutritional Information (per serving, approximate):
- Calories: Approximately 150-200 (depending on mayonnaise type and serving size)
- Fat: High (primarily from mayonnaise)
- Protein: Low
- Carbohydrates: Moderate
- Fiber: Moderate
This Brenda Gantt Coleslaw recipe is a testament to the simplicity and deliciousness of classic Southern cooking. It’s a versatile side dish that can be customized to your preferences, making it a staple for any occasion. Enjoy!