Well, hello June, where did you come from? Summertime means grilling. Grilling means burgers. Burgers mean slaw. Do what? Yes, if you’re Southern, you know about the Carolina-style hamburger: chili, slaw, mustard, and onions. Don’t knock it till you’ve tried it! And if you’re going to make slaw for this or any other purpose, I’ve got the recipe for you.
You see, slaw is a running joke in the Practical Cook’s family. It is one of the only things the Practical Cook’s Mom makes that TPC won’t eat. You heard me mom, I don’t care if you’ve gotten a new pepper grinder that doesn’t shoot whole peppercorns into it (more like I gifted my family with a new one), or banned celery seed from the kitchen. Let’s not even talk about that green plastic 1970s bowl. I love my mother, I love her cooking, I have my own slaw recipe, and here it is.
Extremely Practical Slaw Recipe
These are some guidelines, which you can further adapt to suit your own tastes. I’ve adapted this recipe from the very talented Anne Byrn, best known for her Cake Mix Doctor series, from What Can I Bring? (Full disclosure, I once worked for the publisher.) The simplicity of this recipe involves the food processor. Personally, I would attempt without it or a mandoline, or some such chopping device.
1/2 a large head of cabbage, or 1 small one, trimmed, cored, rinsed, and sliced small enough to shove into a food processor chute, courtesy of the family farm
2 carrots, washed and peeled
1/4 to 1/2 sweet onion (make sure it is a sweet, not just a white, yellow, or red)
scant 1/2 cup mayo
1/4 cup sweet pickle juice (as in the juice you drain from the sweet pickle jar), or rice or white wine vinegar if you don’t have pickle juice on hand
1/4 cup or more pickle relish
1 or 2 Tablespoons sugar (don’t overdo it, especially if you’re using a lot of sweet pickle relish)
1 teaspoon seasoned salt, such as Lawry’s, or my fave, a mix of 3/4 teaspoon Lawry’s and 1/4 teaspoon Ms. Dash
1. Shred the cabbage on the 1/4 inch shredder disc on the food processor.
2. Change the food processor disc to the smallest grater. Process the carrots and onion.
3. Put all shredded items into a large bowl, creating a well (hole) in the middle. Add the seasonings. Stir. Taste. Adjust seasonings as needed. Chill to meld flavors. Eat!
Serving suggestions: on a burger, beside a burger, on a hot dog, beside a hot dog. On a rueben. Slaw is very versatile, don’t fear the cabbage! And the Goaty McBeet Burger recipe will be coming soon.
Do you have a family recipe reject? Share your stories here in the comments section, or Tweet away!
Send your recipes and suggestions to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Like, like, like! Press “like” on Facebook today! Thank to everyone for helping to earn our very own name: facebook.com/practicalcook)
Coming up next, Kitchen Tool Talk!