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 (about 2 pounds) cabbage–green, red or a mix
- 3 ounces plain Greek yogurt (I use non-fat but 2% works well, 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 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- dill or celery seeds
- minced red onion or sliced scallions
- chopped fresh dill, parsley, basil or your favorite herbs
- crumbled bacon
- crumbled blue cheese
- grated carrots
- slivered red bell pepper
- grape tomatoes, halved
- chopped pineapple
Remove the outer leaves from the cabbage, core, and thinly slice or shred. I like to keep some slightly a touch thicker slices for good texture.
Mix the remaining ingredients. Stir in the dressing, and toss to thoroughly coat the cabbage. Check for seasonings and refrigerate until ready to serve.