Does coleslaw remind you of picnics? It does me! Quick and Creamy Coleslaw will definitely be a hit at your next picnic or any meal for that matter.
I love it when my plate is dripping with the sauce from the coleslaw – especially when there is a hot dog or hamburger bun to soak it up! It’s like a delicious saucy treat, with just enough crunchy freshness to make it all worthwhile.
Especially in the heat of summer, I tend to make meals consisting of salads. You know, the type of meals that don’t heat up the kitchen. Quick and Creamy Coleslaw is just that type of meal.
But, what does that have to do with coleslaw in the Fall?
Really, nothing except that I love a dish that is quick, easy and nutritious – enter Quick and Creamy Coleslaw – it is good no matter the season!
Besides, fall is one of the busiest times of the year for us. There’s so much to do. We’re running around with all sorts of activities, with barely any time to take a breath. We’re also taking advantage of the last bits of warm weather and cooking outside whenever we can. If it’s warm outside, why not?
This means a lot of time outside the kitchen and a lot of protein-dense meals. We have to keep our strength up, after all! So what better to pair these delicious meals with than coleslaw? Nothing. That’s my answer.
Also, I didn’t count on catfish when I first developed this recipe.
Having lived in southern Alabama before moving to west Texas, we frequented catfish restaurants all the time. They’re known to the locals as “catfish camps.”
Why? I have no idea. Maybe they started out as places where people camped out all night and cooked catfish. That sounds fun, doesn’t it?
But the point is: These camps had all-you-can-eat fried catfish that was to die for! Oh, delicious fried catfish.
Each time, I would promise myself that I would never eat so much at one sitting again – So much for promises!!!!
Delicious coleslaw was always brought to the table so you could graze while waiting for those platters of piping hot catfish! The cooling aspects of the coleslaw definitely added to the appeal of the whole meal. Because let’s be honest: Who hasn’t burned their mouth on catfish once or twice? You need coleslaw in there to help mix it up.
(And you know, I’m not going to serve raw celery alongside my catfish like some people. Even I won’t go that far!)
So began my love of coleslaw and the birth of the Quick and Easy Coleslaw recipe. Be sure to tell me what you love coleslaw on in the comments!
Except right now, I want me some fried catfish to go with my coleslaw. 😉 It’s the sweet and savory combination of flavors, what can I say?
There are some coleslaw haters out there, for sure. Lots of people don’t like the vegetable-ness of it all. But it’s a great opportunity to incorporate some vegetables into your barbecue (or catfish fry) while still sticking with the general theme.
This coleslaw also saves you the weird spiciness that some coleslaw can contain. It’s all in the homemade mayo! The natural nature of it keeps it mellow and cool, without venturing into the weird flavor that some coleslaws can contain. You don’t want the mayo tasting pickled! Or like a pile of cabbage gone sour, as I’ve tasted on far too many occasions. Yuck and yuck.
I have to tell you: It’s all in the mayo.
The mayo also keeps the cabbage from completely overwhelming the flavor of it all. That’s the problem most people have with coleslaw—it feels like you’re just eating a pile of cabbage! But this coleslaw recipe was developed specifically to incorporate the mayo along with the cabbage in perfect harmony. I like a saucy coleslaw, and this definitely reflects that.
Another problem with coleslaw is the thought of grating all that cabbage! I know I’ve definitely groaned about the amount of cabbage I have to deal with before creating this recipe. But, that is what a food processor is for. I use my food processor to get the job done quickly – and it does do it quickly!
Now, you have no excuse NOT to grate, make and enjoy!
Using a homemade mayonnaise with olive oil and honey, rather than sugar (which is in so many coleslaw recipes for some reason) makes the following recipe a healthy and tasty version. Can someone tell me why there’s sugar in a traditional coleslaw recipe? Or why we need so much sugar in everything, it seems?
This recipe absolutely makes for a cleaner version than most coleslaws you’ll see in the grocery store. Especially that stuff they serve in the store deli—how long has that stuff been sitting in there, anyway?!
I know what you’re thinking—honey in mayo? What the heck? But trust me, it’s absolutely worth it. Honey is a wonderful natural sweetener that adds a lot of goodness to foods. But in mayo, which needs to be a neutral or savory flavor to offset everything else in the dish, we need something that is especially neutral. Sugar can lend a harsh sweetness, which is great for cookies and even cake at times. But for something like mayo, honey is really the best choice. It ensures that the mayo doesn’t overpower the cabbage.
With our family size, I normally start with 2 heads of cabbage and adjust the amount of sauce to cover it well. Remember, I like to see the sauce swimming on my plate! So feel free to tweak the ratios in the recipe until you find the combination that works for you. Heck, I even know people who like an especially dry coleslaw.
This recipe doubles, triples, and even quadruples easily. Just make sure to make more sauce to cover that cabbage!
I buy all my herbs, spices and real salt from Wilderness Family Naturals because they are organic, natural and excellent quality.
- 3 c. cabbage shredded
- 3 carrots grated
- 1 onion chopped fine
- pickle relish optional
- 1 c. mayonnaise
- 1 Tbsp vinegar raw
- 2 tsp honey
- 1/2 tsp salt
- 1/2 tsp celery seed
Combine the shredded cabbage, carrots onions and pickles.
Mix the sauce and pour over the cabbage mixture.
Chill and serve.
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