So, I’ve been trying out a bunch of recipes lately, and today, I want to talk about this slaw I made. It’s inspired by Zoe’s Kitchen, which I used to love back in the day. I figured, why not try to make my own version at home? Here’s how it went down.
First off, I gathered all the stuff I needed. This slaw is basically a mix of crunchy veggies, and the main thing is cabbage. You can use different types like Napa, red, or whatever you’ve got. I went with the regular green cabbage ’cause that’s what I had in my fridge. Besides cabbage, I grabbed some carrots, ’cause what’s a slaw without carrots, right?
Prepping the Veggies:
- I started by shredding the cabbage. I just sliced it up real thin with a knife. You could use a food processor, but I like doing it by hand – feels more authentic, you know?
- Next, the carrots. I grated them using the large holes on a box grater. You want them to be noticeable but not overpowering the cabbage.
Now, the dressing is where the magic happens. I wanted something tangy but not too sweet. I know some folks use sweet relish, but I’m not a fan of that in my slaw. So, here’s what I did:
- I mixed together some mayonnaise, a decent amount of white vinegar (around a tablespoon, but you can adjust to your taste), and a good teaspoon of black pepper. Seriously, don’t skimp on the pepper; it makes a difference.
- I also threw in a sprinkle of celery seeds. It’s not a must, but it adds a nice little something.
Mixing It All Up
Once the dressing was ready, I poured it over the shredded cabbage and carrots. Then, I just tossed everything together until it was all nicely coated. The key here is to let it sit for a while – at least an hour, if you can. It helps the flavors get to know each other better.
The Waiting Game
Waiting is the hardest part, but it’s worth it. I usually make this slaw ahead of time when I know I’ll be having it with dinner or lunch the next day. That way, it’s all ready to go, and the flavors are all mingled and happy.
Serving It Up
When it’s time to eat, this slaw is super versatile. I’ve had it with grilled chicken, burgers, and even just as a side with a sandwich. It adds a nice crunch and freshness to pretty much anything. That is how I made this slaw.
I learned that making slaw isn’t rocket science. It’s all about getting some crunchy veggies and a dressing you like. And honestly, messing around with recipes is half the fun. Hope you enjoyed my little kitchen adventure!
