This Cole Slaw recipe was named after Mike Freeman, not because he originated it, but because he loved it so much.
Ingredients:
4 1/2 cups of shredded cabbage
1 shredded carrot
1/2 of a green pepper minced
1 1/2 tablespoons of vinegar
2 1/2 tablespoons of sugar
3/4 cup of Salad Dressing (it calls for miracle whip, I used a generic that had the same ingredients)
Shred 4 1/2 cups of cabbage. I just use a meat cleaver and chop it up. I love my meat cleaver and you will find I use it a lot, and not what it is intended for. There is nothing more empowering in my hand to me, besides a crochet hook. If you want your cabbage to be a finer shred then by all means use whatever tool you use that gives you the results you want.
I use a potato peeler to shred one carrot.
Place the cabbage and carrot in a bowl and mix really well.
Mince 1/2 of a green pepper. I just chop, chop and chop till it is real fine.
Add this to your cabbage and carrots, and mix really well.
In a separate bowl, mix the vinegar, sugar and salad dressing. I use a whisk and mix for about 3 minutes.
The recipe calls for Miracle Whip which is a white salad dressing, an alternative to mayonnaise just a little sweeter and has additional spices added. For those of you that live in a region that does not sell Miracle Whip, it is the same as a salad dressing similar to mayonnaise and probably sold with the mayonnaise I grew up on Miracle Whip, so I really didn't know what mayonnaise was until I became an adult. I used a generic salad dressing to test the results for those that do not have Miracle Whip. You can use mayonnaise but it isn't as sweet and the end result is not quite the same.
Pour your dressing mixture over the cabbage mixture and mix really well.
At this point, it appears that there isn't enough dressing to cover the cabbage mixture. There is, have no fear. Cover and place in the refrigerator. Mix about every hour or when you think about it.
It is best to make this the night before you plan on using it. The cabbage will soften and lose volume by yielding it's moisture to the dressing.
Recipe adapted by The Working Wives' Cook Book.
Enjoy,
Debra
