Creamy coleslaw is a staple for summer meals, the perfect side dish. The tangy vinaigrette cuts through the richness of burgers and barbecue, while the crisp cabbage adds crunchy textural appeal.
The original recipe from Schrage was dubbed Cousin Shari’s Coleslaw. With all due respect—and gratitude—to Cousin Shari, we thought we needed to be a little more descriptive. But we still think of her—and offer up a thank you to her—each time we make it. The original recipe also called for 1 cup sugar. Yep. An entire cup. Even though some of us have a definite sweet tooth, this was just a touch too much for us. So we scaled it waaaaaaay back. We suggest you try it as we’ve rewritten it below, and then if you want it sweeter, you can always stir in some more sugar.–Renee Schettler
HOW LONG WILL COLESLAW LAST?
Once made, coleslaw is only good for about 3 days even if it’s kept in the fridge, tightly covered. If you want to make this ahead, it’s possible to make it so it’s fresh when you need it. Fix the recipe up to the end of step 2, then mix the dressing and cabbage together 15 minutes prior to serving.
- 1/2 medium yellow onion finely diced
- 1/4 to 1/2 cup granulated sugar
- 1/2 cup extra-virgin olive oil
- 1/3 cup store-bought or homemade mayonnaise
- 1/4 cup apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 large head (at least 2 1/2 pounds) green cabbage shredded
- Combine the onion and 1/4 cup sugar in a large bowl and let sit for 30 minutes.
- Add the oil, mayonnaise, vinegar, salt, and pepper to the onion and sugar and stir well to combine. Taste and, if desired, add some or all of the remaining 1/4 cup sugar and stir until it dissolves. Cover and refrigerate until ready to use.
- About 15 to 30 minutes before serving, add the cabbage to the dressing and toss well. Refrigerate the coleslaw until serving time.
Originally published June 19, 2011