I just love this cole slaw piled high on a pulled-pork sandwich–almost any sandwich, actually–or served alongside delicious vine-ripened tomatoes, sweet pickles, and just about anything off the grill.
Soaking the cabbage in ice-cold water for about an hour after chopping but before mixing with the dressing will add an extra level of crispness to this salad. Just make sure to drain very well. If you decide to skip this step, however, the cole slaw will still be delicious. Also, while I like to use a combination of Greek yogurt and mayonnaise, using all mayonnaise is certainly acceptable.
- 1 small head cabbage (green or red)
- 3 ounces plain Greek yogurt (See note below. I use non-fat for this but 2% is perfect, too.)
- 3 ounces mayonnaise (You will have a total of 3/4 of a cup between the yogurt and the mayo.)
- 1/4 cup white vinegar
- 2 tablespoons sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- dill or celery seeds
- chopped fresh dill, parsley, basil or your favorite herbs
- chopped pineapple
- crumbled bacon
- crumbled blue cheese
- grated carrots
- chopped red bell pepper or onions
- tomato grapes, halved
Remove the outer leaves from the cabbage, core, and finely chop or slice. I like to keep some slightly thicker slices for good texture. Soak in ice-cold water for an hour (more is fine), then drain very well.
Mix the remaining ingredients. Stir in the dressing, and toss to coat all of the cabbage. Check for seasonings and refrigerate until ready to serve.