Grand-mom (and Grandfather) Buckner’s Cole Slaw Recipe
3.8 stars -
based on 2 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 small green cabbage, sliced thinly
½ medium carrot, grated
1 medium stalk celery, minced
Dash of salt
Dash of pepper
3 serving tablespoons sugar (more if necessary)
1 serving tablespoon red wine vinegar
1 serving tablespoon milk
Several serving tablespoons of Hellman’s mayonnaise
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Directions: |
Directions:Mix cabbage, carrot, celery, salt and pepper in a large bowl. Toss with sugar. In a small bowl mix red wine vinegar, milk and mayonnaise. Add the mayonnaise mixture to the cabbage mixture and mix well. Add additional mayonnaise until it is at the desired consistency. Refrigerate several hours before serving. Best made in the morning of the day that you want to serve it.
Note that the way to measure out the sugar, milk, red wine vinegar and mayonnaise is with a serving spoon and not a traditional tablespoon. |
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Personal
Notes: |
Personal
Notes: My Grand-mom was born on March 13th 1932. (My Father was born on her 26th birthday!) My grandmother’s mother, with her two small kids aged 2 and 3, had to leave her abusive alcoholic husband after he sold all of the furniture to pay for alcohol. In order to be able to work she sent her kids (my grand-mother and great aunt) to live in an orphanage. There were many hardships associated with growing up in an orphanage in the 1930-1940’s. The kids had very few possessions and almost never had new clothes. There was not always a lot of food and the proper balance of nutrients was always an issue. However, the orphanage was on a farm and there usually was plenty of eggs for mayonnaise, cider for vinegar and cabbage to turn it all into a fine batch of coleslaw. My Grand-mom always said that the two keys to great coleslaw was picking a sweet head of cabbage and properly shredding the cabbage. Those became my grandfather’s jobs after they were married. He would pick a large, but light for its size head of cabbage. When he would get it home he would shred some and with his eyes closed give it a taste. If it did not pass muster it was back out to the store for another head. Once the perfect cabbage was selected, the shredding commenced. My grandfather was so meticulous that nearly every piece of cabbage was identically sized. He would have said it was all about a sharp knife; he was a carpenter and sharped all his knives on his own grinding wheel. Some of those knives were pretty ground down, but they were always sharp!
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