A ColeSlaw Recipe That is Sweet and Sugar Free, With A Lot Of Old Fashioned Flavor
Behind The Recipe
A great coleslaw recipe with a little sweet, is a preferred topping used for hotdogs in West Virginia and one of my own favorites. You will have to purchase a side order and put it on yourself If you want coleslaw on a hotdog in some areas of the country. This is the only way I would eat or even liked coleslaw as a kid. Once married, my grandmother-in-law made the best coleslaw that I had ever eaten and I could never get enough of it. Coleslaw has been a favorite ever since. She passed away many years and like many grandmothers, there really wasn’t a recipe. She tossed in the cabbage and mayo, the white vinegar and all of the other ingredients. Once all ingredients were in the bowl, she gave it a good mix. There have been many recipes tried over the years and nothing measured up. After some digging and experimenting, this recipe comes close.
Recipe Tweaks
Instead of talking about the many tries and failures over the years, I decided to mention just a few things. It would be way too long and complicated. You would think such a simple recipe could never be so difficult. Somewhere along the way, I found the suggestion of adding celery seed to coleslaw. One would think that celery seed would not taste very good in sweet coleslaw. Let me be the first to tell you that it adds just the right touch when using just a little. The sweet factor will need to be adjusted according to your tastes too. Start with a smaller amount and add a little at a time. Remember . . . “You can always add more, but you can never take it back out.”
Sweet ColeSlaw
Ingredients
- 3 1/2 – 4 cups grated cabbage (about 1/2 head)
- 1 whole carrot
- 2/3 cup mayonnaise
- 2 tbsp white vinegar
- 1/2 tsp onion powder
- 1/2 tsp celery seed
- 1/2 cup sweetener (adjust amount to taste)
Instructions
- Coarse cut cabbage and carrot to start your coleslaw, and place into a food processor. Pulse the processor to chop cabbage to desired thicker or thinner consistency.
- Place into deeper bowl, that will be adequate for mixing without overflow.
- In a separate bowl, use a whisk to mix together the mayonnaise, white vinegar, sweetener, celery seed and onion powder. Be sure to whisk out all of the lumps from the mayo.
- Mix that mixture into the chopped cabbage and carrot, and mix well.
- This can be served right away, but your coleslaw is much better when place in an air tight container, and store in refrigerator for about 24 hours.
Notes & Credits
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