Mom’s Simple Slaw
My mom’s simple slaw recipe is my absolute favorite. It’s simple, yet makes the perfect accompaniment to hotdogs, burgers, beans, or just scooping up on a potato chip. It’s made with just four simple ingredients: apple cider vinegar, mayonnaise, and salt and pepper.
Growing up, she and her siblings were each assigned a food or side to make for the meal, and hers was slaw. She never measured anything, and when she taught me to make it, I never did either, we just knew how much to add after making it so many times. I will try my best to give you the approximate “guessed” measurements, but you can adjust the ingredient amounts to your liking. We NEVER added sugar to ours, we are a vinegar family here in North Carolina, and proud of it! Thank you mom, for handing down this family recipe to me. I will always cherish it!🥰
TIPS for a great slaw:
Don’t use big chunks of cabbage. I always used to grate my slaw, however, now I use a food processor to save time. (So worth it!)
Don’t use too much liquid. Slaw is not meant to be eaten as soon as it’s made. It continues to develop flavor during the marinade period in the fridge and during this period, the cabbage is soaking in all that marinade, so give it some time. The best way to marinate your slaw is after adding the wet ingredients, spread it out in a rectangle Tupperware container or 9 x13 pan and let marinate in the fridge for at least 2 hours before serving. That way, the liquid is evenly distributed and you do not end up with a pool of marinade at the bottom of your bowl, soaking only half of the slaw.
Don’t skip the salt. Our slaw doesn’t last very long, but if you plan on keeping (or not using) for a day or two, one trick to keep your slaw crisp is to salt your cabbage and let sit for 30 minutes, then rinse and begin making your slaw recipe.
Let’s begin!
How to make simple slaw
Ingredients:
6 cups green cabbage, grated or processed
1/3 - 1/2 cup apple cider vinegar (we like it heavy on the vinegar in our house, so a half cup for us!)
1 cup real mayonnaise (not fat free!)
Salt and pepper to taste (If I had to guess, I use about 1/2 tsp each?)
NO SUGAR! I repeat, NO SUGAR!!!!
Instructions:
In a small bowl, combine mayonnaise and vinegar, then pour over grated cabbage and toss until well incorporated.
Add salt and pepper to taste and stir. Transfer mixture into a rectangle plastic container or 9 x 13 dish and marinate in fridge for at least 2 hours or overnight before serving.
Ballpark Grillmaster Hot Dogs were used in the photos, and not only do they look amazing, they taste amazing, yum!
Enjoy!
💜Julie
Yield: 12-15
Mom's Simple Slaw
My mom’s simple slaw recipe is my absolute favorite. It’s simple, yet makes the perfect accompaniment to hotdogs, burgers, beans, and more. It’s made with just four simple ingredients: apple cider vinegar, mayonnaise, and salt and pepper.
Prep time: 10 MinInactive time: 2 HourTotal time: 2 H & 10 M
Ingredients
Instructions
- In a small bowl, combine mayonnaise and vinegar, then pour over grated cabbage and toss until well incorporated.
- Add salt and pepper to taste and stir.
- Transfer mixture into a rectangle plastic container or 9 x 13 dish and marinate in fridge for at least 2 hours or overnight before serving.
Notes
TIPS for a great slaw:
- Don’t use big chunks of cabbage. I always used to grate my slaw, however, now I use a food processor to save time. (So worth it!)
- Don’t use too much liquid. Slaw is not meant to be eaten as soon as it’s made. It continues to develop flavor during the marinade period in the fridge and during this period, the cabbage is soaking in all that marinade, so give it some time. The best way to marinate your slaw is after adding the wet ingredients, spread it out in a rectangle Tupperware container or 9 x13 pan and let marinate in the fridge for at least 2 hours before serving. That way, the liquid is evenly distributed, and you do not end up with a pool of marinade at the bottom of your bowl, soaking only half of the slaw.
- Don’t skip the salt. Our slaw doesn’t last very long, but if you plan on keeping (or not using) for a day or two, one trick to keep your slaw crisp is to salt your cabbage and let sit for 30 minutes, then rinse and begin making your slaw recipe.
