Way back when my friend, Judy, from down the walk, shared some of her coleslaw with us. We all couldn't believe just how delicious it was. It was no surprise that Judy made something so good since she's a great cook but the surprise was in the simplicity of this salad. While sharing the recipe with me Judy said she got it from her friend Pete. So it really wasn't "her" recipe. It doesn't matter, in our house, this will always be Judy's Coleslaw. After 10 years of trying to make it taste just like Judy's, I think I've finally come close.
Ingredients for Judy's Coleslaw:
1 green cabbage, about 2 pounds
3 English cucumbers, peeled, seeded and diced
5-6 carrots, peeled
1/2-1 red onion, diced
1/4 cup canola oil
3/4 cup cider vinegar
*1/2 cup sugar
4 tablespoons water
2 teaspoons kosher salt
*Judy uses a sugar substitute like Splenda or Sweet 'n Low
Time-Saving Tip: The Coleslaw can be prepared a day in advance. It becomes more delicious each day.
Let's see what we need.
We're ready to cook.
Combine the dressing ingredients and set aside.
Cut the cabbage in half, remove the core and thinly slice.
Peel the carrots and then continue peeling the carrots to make ribbons.
Add all of the vegetables to a large bowl and toss. Once mixed, give the dressing a stir and then pour all over the salad. Toss again until well combined. It's best if it sits a couple of hours before serving.
It's ready! This slaw goes with everything from hot dogs, steaks, chicken, fish or all on its own. You have to try it to believe it.