Deli-style Cole Slaw

Real Old Fashioned Deli-style Cole Slaw is one of my favorite things but I've yet to find a deli here in the desert that makes a decent one. We decided to have fried chicken and corn on the cob last night for dinner so Cole Slaw seemed to be the perfect side dish. It couldn't be any easier to make and doesn't need to be made much ahead of time.

1 head of green cabbage
2 large carrots
2 tablespoons finely chopped onion
1 1/2 cups mayonnaise
1/2 cup sour cream (not the fake stuff please)
1 tablespoon sugar
1/4 cup red wine vinegar
2 tablespoons milk
salt & black pepper

Grate your cabbage and carrots. When you get to the ends of the cabbage that can't be grated, chop them finely with your knife and toss them in. Add onion and mix to combine evenly. Sprinkle a small amount of salt over cabbage mixture and mix well.

In a separate bowl, mix mayonnaise and sour cream until combined and smooth. Add sugar, milk, vinegar, then black pepper - mixing well after each addition.

Add SOME of the mayonnaise mixture to the cabbage. Do not add all of it at once, you may not need it all and you don't want to overdress your slaw. If in doubt, go on the dry side, cole slaw "weeps" over time and will become a mushy mess if you add too much of the mayonnaise mixture. After you make this a few times, you'll get a feel for how much you need. Cabbages come in all different sizes so you really need to just add some and then add some more if you think it needs it. If you have mayonnaise mixture left over, put it in a small tupperware container and put it in the fridge. It will keep fine for about a week and you can always add some herbs to it and use it for salad dressing.

http://www.sfpnn.com/chef_raven.htm

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